Low Carb Roasted Tomato Soup

Updated: Sep 25

INGREDIENTS

  • 10 medium Roma tomato (cut into 1" cubes)

  • 2 tbsp olive oil

  • 3 tbsp minced garlic

  • 2 cups chicken broth

  • 1 tbsp Herbs de Provence

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 cup heavy whipping cream

  • 2 tbsp basil


DIRECTIONS

  1. Preheat the oven to 400 degrees F. 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, sea salt and black pepper to taste. Simmer for 10-15 minutes

  5. Stir in the cream and basil.




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