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keto roasted tomato & garlic soup spoonful with steam against black background

Keto Roasted Tomato & Garlic Soup – Dairy Free


  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This keto roasted tomato & garlic soup is light on calories and big on flavor.  Dairy free, Paleo and even Whole 30 compliant, this low carb tomato soup can be enjoyed guilt free all year long!


Scale

Ingredients

  • 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

  1. Preheat the oven to 400 degrees.
  2. Place the cored tomatoes and peeled garlic on a cookie sheet.
  3. Drizzle with 2 tablespoons of olive oil, salt and pepper.
  4. Roast for 30 minutes.
  5. Remove and transfer vegetables and any pan juices to a blender.
  6. Add 2 cups of chicken stock and blend until smooth.
  7. Pour through a strainer (to remove seeds and skin pieces) into a large saucepan.
  8. Add the remaining 2 cups of chicken stock, 2 tablespoons olive oil, nutmeg, anchovy paste and bay leaves.
  9. Simmer over medium heat for 10 minutes.
  10. Remove the bay leaves.
  11. Add apple cider vinegar.
  12. Stir and taste, season with additional salt and pepper as desired.

Notes

Net carbs per serving = 4g

  • Category: keto soups
  • Method: roasting

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 130
  • Fat: 11g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g

Keywords: soup, tomato soup, keto, atkins, low carb, dairy free, nut free, egg free, gluten free, grain free, paleo, whole 30