Homemade Tomato Soup

Carrot Soup

Homemade Tomato Soup

This easy low carb tomato soup recipe is bursting with roasted tomatoes & fresh basil. Who knew keto roasted tomato soup could be so delicious?

Tomato Soup
Tomato Soup

INGREDIENTS FOR THE TOMATO SOUP

  • Fresh tomatoes (preferably Roma tomatoes)
  • Olive oil
  • Fresh garlic cloves
  • Vegetable or Chicken Broth
  • Herbs de Provence 
  • Salt & pepper for tassel
  • Monk Fruit
  • Heavy cream and basil (optional)

A quick note on tomatoes: There are a ton of different kinds of tomatoes. Technically, you can make tomato broth with any type of tomato. However, Roma tomatoes are usually the favored option because they have a paste-like texture and have relatively few seeds. 

By the way, the heavy cream is also an optional ingredient you can use to thicken up the soup when serving it later. You can use coconut milk to make this dairy free. Also you can substitute chicken broth with vegetable broth to make this soup vegan.

Also, a quick note on “herbs de Provence.” Herbs de Provence is basically a fancy name for a mixture of herbs and spices, which normally includes thyme, basil, rosemary, oregano, and bay leaf. So, you can just use these individual ingredients to taste if you do not have a bottle of herbs de Provence.

Another alternative to help with the acidity is by adding a low-carb sweetener like monk fruit sweetener, stevia, allulose or coconut sugar.

HOW TO MAKE THE SOUP

  1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
  2. Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
  3. Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you’ll be using.)
  4. Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, salt, black pepper and sweetener to taste. Simmer for 10-15 minutes.
  5. Stir in the cream and basil if you like.

Tip: If the soup is still too thickyou can slowly add a bit of water/cream or broth until it reaches the desired consistency. You want to hit that right consistency where the soup is not like a paste but is also not purely a liquid.

How Can I Thicken My Tomato Soup?

Usually, letting the soup simmer on the stove for a few minutes will make it thicker. But if you’re in a hurry, you can make a slurry.

Mix half a teaspoon of arrowroot powder and a tablespoon of water in a bowl. Pour into the soup and mix together. In about a minute or so, your soup will begin to thicken. You can also use xanthan gum or corn starch with water.

DIY HERBS DE PROVENCE RECIPE

INGREDIENTS

  • 3 tablespoon dried oregano
  • 2 tablespoon dried savory
  • 2 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil

INSTRUCTIONS 

  • In a medium size mixing bowl, combine dried savory, oregano, thyme, rosemary, basil and mix to combine.Transfer to a dry airtight container or spice jar and store in a cool dark cupboard. Use in dishes as desired to create delicious tasting meals.

NOTES

Storage instructions Store in a dry airtight container, you can even recycle your old spice jar and relabel for ease of access. The spice would remain fresh for up to 6 months or even longer

Homemade Tomato Soup

Recipe by Lucy ChesnaCourse: Main Course, SoupsCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

This easy low carb tomato soup recipe is bursting with roasted tomatoes & fresh basil. Who knew keto roasted tomato soup could be so delicious?

Ingredients

  • 6-8 medium Roma tomato (cut into 1″ cubes)

  • 2 tbsp. Olive oil

  • 4 cloves Garlic (minced)

  • 2 cup Chicken or Vegetable Broth

  • 1 tbsp. Herbs de Provence

  • 1/2 tsp salt

  • 1/4 tsp Black pepper

  • 1/4 cup Heavy cream (or coconut cream for dairy free)

  • 2 tbsp Fresh basil (cut into ribbons)

Directions

  • Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
  • Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
  • Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you’ll be using.)
  • Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, salt, black pepper and sweetener to taste. Simmer for 10-15 minutes.
  • Stir in the cream and basil if you like.

Notes

  • You can cooked rice or pasta to make it a hearty soup

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