Can this tomato soup be made vegetarian or vegan?

Use gluten free vegetable stock or broth instead of the chicken stock. Omit the butter and heavy whipping cream. Coconut cream can be used in its place. But it will add a slight coconut flavor to the soup.

How to do you make tomato soup extra smooth?

Use an immersion blender or a blender to make tomato soup smooth.

Creamy Roasted Tomato Basil Soup (Keto Recipe)

Description

This creamy keto tomato soup is a cozy meal any time of the year. Roast plum tomatoes along with lots of onions and garlic. Then simmer with canned crushed tomatoes, Italian spices, and chicken stock. Finish with a couple pats of butter and fresh cream of a delicious twist on a classic.

Ingredients

Units Scale

4 pounds plum tomatoes, cut in large chunks
2 medium onions, diced, about 3 cups
8 whole garlic cloves
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 (28 ounce) canned crushed tomatoes
1 tablespoon dried basil or 1/4 cup fresh basil leaves finely chopped
1/2 teaspoon dried thyme
4 cups gluten free reduced sodium chicken stock
1/8 teaspoon baking soda
2 tablespoons butter
1/2 cup heavy cream

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Instructions

Preheat oven: Preheat oven to 425 degrees F.
Roast the tomatoes: Place chopped tomatoes, onions and garlic in a large baking sheet. Drizzle with the olive oil. Sprinkle with the kosher salt and pepper. Roast in the oven for 45 minutes.
Simmer the soup: In a large stock pot place the roasted vegetables, canned crushed tomatoes, basil, thyme, and chicken stock. Bring to a boil. Then turn down the heat and simmer for 20 minutes.
Blend the soup: The soup will be slightly chunky at this point. Use an immersion blender to puree the soup. Just a couple pulses are needed.
Finish the soup: Turn off the heat and add the baking soda, butter and cream. Stir to combine and season to taste.

Notes

Tip 1: Let the tomatoes, onions, and garlic roast without disturbing them. That way they will get a nice char. It's the char that adds the smoky flavor you want.

Tip 2: To make this keto tomato soup extra creamy, velvety and decadent, stir in some salted butter and heavy whipping cream. Skip low fat or nonfat milk. The lower fat content in these milk products are more likely to curdle when added to hot soup.

Prep Time: 10 minutes
Cook Time: 65 minutes
Category: appetizer or entree
Method: roast and simmer
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 117
Sugar: 8 g
Sodium: 914 mg
Fat: 6.2 g
Saturated Fat: 2.1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 12.8 g
Fiber: 3.6 g
Protein: 3.2 g
Cholesterol: 7 mg