Keto Tomato Soup
{THM:S, Ketogenic, Low Carb, Sugar Free, Grain Free}
A heart, rich tomato soup, full of warmth and flavor. No sugar, chemicals, low in carbohydrates and so delicious!
Keto Tomato Soup
If you've fallen prey to the “keto authorities” that tell you that you CAN'T eat tomatoes on keto, I'm so glad you're here.
Because you absolutely can!
Well, if you enjoy them, that is.
Tomato Soup, to me, is craay comforting. To my husband, chicken noodle soup is comforting, because that's what he associates with it.
But me, I just don't like chicken noodle soup, and tomato soup is where it's at!
There's something about the smooth creaminess coupled with a crusty grilled cheese sandwich (yep, those are a keto thing if you use THIS bread…) that's just screams comfort food to me.
Making Keto Tomato Soup
First you'll need to roast the tomatoes. I find this is easiest done in the oven on a large sheetpan with onions, garlic, and butter – so delicious! Roast them slowly for an entire hour at 350 – low and slow, then blend everything together.
Herbs & Spices: Salt and pepper are always a must for tomato soup. As for the rest, I'll provide you with some guidance, but what to add is something you figure out as you go. Whatever feels right to you – add it!
Stock: I used homemade bone broth for the keto tomato soup, but it's not necessary to make your own if you don't already have some on hand. You can use store-bought, my favorite bone broth, or even a bullion cube if you wish.
Ingredients for Keto Tomato Soup
1 pound Tomatoes
Garlic
Onion
Chicken Stock (I recommend this kind)
Heavy Cream
Salted Butter
Salt
White Pepper
Paprika
Basil
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DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
Keto Tomato Soup
A heart, rich tomato soup, full of warmth and flavor. No sugar, chemicals, low in carbohydrates and so delicious!
Ingredients
- 1 pound Tomatoes
- 2 cloves Garlic
- 1/2 Onion
- 12 oz Chicken Stock (I recommend this kind)
- 4 oz Heavy Cream
- 4 T Salted Butter
- 1 tsp. Salt
- 1/4 tsp. White Pepper
- 1/4 tsp. Paprika
- 1/2 tsp. Basil
Instructions
- Melt the butter in a large saucepan over medium heat, then add the garlic and onion,.
- Stir until the onions have carmelized.
- Spread the tomatoes on a baking sheet, then pour the butter mixture over them.
- Roast at 350 for 60 minutes, until the tomatoes are completely soft
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 409mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
xoxo,
Gretchen
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Where is the rest of the directions???