ROASTED TOMATO AND GARLIC SOUP- LOW CARB DINNER EASY

This post is all about whipping up an easy low carb dinner. 

If you’re a super busy person, making a low carb dinner that’s easy and delicious is probably at the top of your list.

In this post I want to show you how you can make a beautiful roasted tomato and garlic soup that is crazy easy, has minimal ingredients and is super tasty.

To me, nothing is better that making a super yummy dish that is easy and that my whole family will love.  A HUGE bonus and a total win for me is transforming a childhood favorite into something low carb and keto friendly.

This post is all about Roasted Tomato And Garlic Soup- Low Carb Dinner Easy

I don’t know if you grew up on tomato soup like we did, but I remember on really cold nights my mom would bust out a can of tomato soup and make some yummy grilled cheese sandwiches and it was always phenomenal.  Granted, I’m sure my mom made it because it helped her sanity, but it was seriously a special treat whenever we had tomato soup and grilled cheese for dinner.

I must admit that this recipe was created out of pure selfishness.  It has been pretty cold here in California ( 63°F-68°F don’t laugh) and I have seriously been craving tomato soup.  Knowing that I wouldn’t really be able to have the kind from a can because of the carb count, I thought “Hey! Why not make my own?” I also thought that I could maybe (just maybe) elevate it just a bit.

With that being said, let’s get right into it so you too can have an elevated “adult tomato soup”.

ROASTED TOMATO AND GARLIC SOUP- LOW CARB DINNER EASY SOUP INGREDIENTS:

To make this delicious roasted tomato soup you’ll need the following ingredients:

• Tomatoes: Just a pound of beautifully ripe tomatoes.
• Red Onion: Small amount of red onion. Mostly chosen for color and not taste.
• Garlic: You will definitely need fresh garlic cloves.
• Thyme: Fresh thyme sprigs are what you’ll want.
• Avocado Oil: We only need two table spoons.
• Bone Broth: You can use chicken bone broth for a lighted taste or beef bone broth for a bigger punch.
• Salt and Pepper: To taste.
• Basil: Fresh basil leaves for garnish.
• Favorite Toppings: Feel free to also sprinkle the tomato soup with any toppings you love, such as sour cream, cheese, chopped bacon, green onions and even sliced jalapeño.

HOW TO MAKE ROASTED TOMATO BASIL SOUP – LOW CARB DINNER EASY:

Here’s a pretty quick overview of how to make a crazy easy and delicious roasted tomato basil soup!  Full instructions included in the recipe below…

1. Prep the tomatoes, onion, garlic and thyme: Wash and slice the tomatoes, slice onion, peel garlic and wash thyme.
2. Place everything on a sheet pan: Pre-heat your oven to 400°F, place a sheet of parchment paper onto your sheet pan and add vegetables and herbs. I find that if you crumple up your parchment paper before placing on the baking sheet that it will lay flat.  Crazy huh?
3. First lay out: Tomatoes, then the onions, garlic and then place the thyme springs on top.  You can choose to remove the thyme leaves from the stem before roasting, or you can leave as is and remove once everything is cooked.
4. Add fat and seasonings: Pour the two tablespoons of avocado oil over the vegetables and a generous sprinkle of salt and pepper.
5. Time to roast: Place sheet pan in the oven and roast for 50 minutes.
6.  Once out of the oven: remove thyme leaves from sprigs and dump all ingredients into a blender, food processor or into a large mixing bowl if using an immersion blender. 
7. Blend: Blend everything up until smooth.
8. Pour: bone broth into a small stock pot and then pour tomato mixture into a fine mesh strainer over the stock pot.
9. Continue to mix: Scrape to get all tomato juice through the strainer leaving behind the pulp and skins.
10. Heat: until warm and add more broth until you reach your desired consistency.
11. Scoop: out a generous serving and top with your favorite toppings and enjoy!

Possible Tomato Soup Variations

• Canned Tomatoes Over Fresh:  Depending where you live, this may be a better option.  Unless you have your own garden or you go to a farmers market, getting beautifully ripe tomatoes may be an issue.  Feel free to experiment and use canned whole, peeled tomatoes.  Be sure to cook it longer though to ensure that metallic taste is no longer present.
• Extra Veggies: Add some more veggies and have it be a chunky tomato soup.  Roasted zucchini and some carrots would be awesome!
• Extra Spices:  Feel free to experiment with your spices.  Adding some cumin or smoked paprika will add a beautiful smokiness to your soup that would be super delicious!
• Keep That Texture: Instead of straining the tomato and veggie mixture, just pour it all into the pot. If you’re into a bit of texture then you’ll love it!

Some Of Our Favorite Easy Low Carb Dinners and Soups

Low Carb Egg Roll In A Bowl- With Ground Pork

Eggplant Carbonara

Broccoli Cheese Soup

Creamy Chicken Soup

ROASTED TOMATO BASIL SOUP- LOW CARB DINNER EASY

Yield: 2 Servings

Prep Time: 3 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 13 minutes

This soup-er delicious roasted tomato and garlic soup is exactly what you need on those cold nights. Pairs perfectly with a book and a super soft blanket.

Print

Ingredients

• 1 lb Tomatoes (we used steak tomatoes)
• 1 oz Red Onion
• 6 Garlic Cloves
• 2 Fresh Thyme Sprigs
• 2 Tbsp Avocado Oil
• 2 Cups Chicken Broth (more if needed)
• Salt & Pepper (generous pinch)
• Fresh Basil For Garnish

Instructions

Pre-heat oven to 400°F.

Prep the tomatoes, onion, garlic and thyme: Wash and slice the tomatoes, slice onion, peel garlic and wash thyme.

On your sheet pan place a sheet of parchment paper and add vegetables and herbs.

First lay out the tomatoes, then the onions, garlic and then place the thyme sprigs on top.  You can choose to remove the thyme leaves from the stem before roasting, or you can leave as is and remove once everything is cooked.

Pour the two tablespoons of avocado oil over the vegetables and a generous sprinkle of salt and pepper.

Place sheet pan in the oven and roast for 40-50 minutes.

Once out of the oven, remove thyme leaves from sprigs and dump all ingredients into a blender, food processor or into a large mixing bowl if using an immersion blender.

Blend everything up until smooth.

Pour bone broth into a small stock pot and then pour tomato mixture into a fine mesh strainer over the stock pot.

Continue to mix and scrape to get all tomato juice through the strainer leaving behind the pulp and skins.

Heat until warm and add more broth until you reach your desired consistency.

Scoop out a generous serving and top with your favorite toppings and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1 cup
Amount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 2gCholesterol: 5mgSodium: 108mgCarbohydrates: 13.1gNet Carbohydrates: 9.9gFiber: 3.2gSugar: 6.6gProtein: 11.8g