Description
This keto roasted tomato & garlic soup is light on calories and big on flavor. Â Dairy free, Paleo and even Whole 30 compliant, this low carb tomato soup can be enjoyed guilt free all year long!
Ingredients
Scale
- 1 lb fresh tomatoes, cored
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1/8th teaspoon ground nutmeg
- 1/4 teaspoon anchovy paste
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the cored tomatoes and peeled garlic on a cookie sheet.
- Drizzle with 2 tablespoons of olive oil, salt and pepper.
- Roast for 30 minutes.
- Remove and transfer vegetables and any pan juices to a blender.
- Add 2 cups of chicken stock and blend until smooth.
- Pour through a strainer (to remove seeds and skin pieces) into a large saucepan.
- Add the remaining 2 cups of chicken stock, 2 tablespoons olive oil, nutmeg, anchovy paste and bay leaves.
- Simmer over medium heat for 10 minutes.
- Remove the bay leaves.
- Add apple cider vinegar.
- Stir and taste, season with additional salt and pepper as desired.
Notes
Net carbs per serving = 4g
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: keto soups
- Method: roasting
Nutrition
- Serving Size: 1.5 cups
- Calories: 130
- Fat: 11g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
