Featured/ Keto Recipes/ Keto Soups

3 Ingredient Tomato Soup

Keto Tomato Soup

We’re cooking up a 3 ingredient tomato soup. This recipe is low carb and Keto friendly. There is often a debate on whether or not tomato should be eaten on Keto but unless you are part of the Keto police, I say you can eat them. As an Indian I have fond memories of eating tomato soup on long overnight train journeys. So for me it’s not just a cup of soup but a cup of nostalgia. But if I’m being honest with my evolved taste buds I’m not sure I’d enjoy the soup as much today.

But I do love this tomato soup because we roast our veggies to bring out the natural sweetness and really pack loads of flavour into the soup.

Dairy Free?

You can make this soup dairy free and vegan friendly if you like by swapping out the heavy cream for coconut cream. Alternatively you can skip any cream altogether and enhance the flavour with vegetable broth. There are plenty of things you can do with this recipe. Some toasted nuts on top for a bit of crunch maybe?

Couple of simple ingredient additions like butter, garlic, onion, red pepper flakes, chicken stock or chicken broth can totally transform this soup. Frankly you could possibly even use a store bought tomato sauce or puree if you don’t get good fresh tomatoes.

I love building layers of flavour into dishes and this one is simple enough if you don’t have loads of time or ingredients. I do have a bit more elaborate tomato soup recipe if you have time and energy to prepare it. But definitely try this one.

I mean a bowl of tomato soup and a nice Keto grilled cheese sandwich would be such a winning combination. I’ve got a Keto almond flour bread you can use for the sammich! If you wanna keep the calories down then just a salad maybe on the side.

Different cooking methods

Now I like the flavor I get from roasting the tomatoes but frankly there are many ways to make this. You can use a dutch oven or a large pot. Start by currenting the tomatoes into large wedges. Heat some olive oil and then sautee the tomatoes and really let them kind of cook out. Season well with sea salt. You can also melt butter with the tomatoes. Then add a couple of cups of water and just turn the stove to a medium heat and let the soup simmer. Of course make sure you stir the pot occasionally to make sure nothing is sticking. Throw in a herb like oregano if you like.

Use either a regular blender or an immersion blender to blend the soup. You want a nice smooth texture. Serve it with some fresh basil or freshly cracked black pepper. Even some grated parmesan on top would be nice. You get the idea. Of course like I said earlier if you have time try the more ingredient tomato soup recipes I have on the website.

Roasted Tomato Soup

Nutrition Info (Per serving)

  • Calories: 176
  • Net Carbs: 7g
  • Carbs: 9g
  • Fat: 16g
  • Protein: 2g
  • Fiber: 2g

This recipe makes 5 servings. Get this recipe on myfitnesspal.  To calculate the serving size just pour the entire portion of soup into a container and weight it or use a volume measure and divide by 5. So if you get 1 liter of soup then 200ml is 1 serving. If the soup weighs 1kg then 200grams is one serving. You get the idea right?

Roasted Tomato Soup
3 Ingredient Tomato Soup
Yum
Votes: 5
Rating: 4.8
You:
Rate this recipe!
An easy 3 ingredient tomato soup
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
15 minutes 45 minutes
Roasted Tomato Soup
3 Ingredient Tomato Soup
Yum
Votes: 5
Rating: 4.8
You:
Rate this recipe!
An easy 3 ingredient tomato soup
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
15 minutes 45 minutes
Ingredients
  • 1 Kg Tomato
  • 60 ml Heavy Cream
  • 4 cloves garlic
  • 4 Tbsp olive oil
  • Salt & Pepper to taste
Servings: servings
Units:
Instructions
  1. Pre-heat your oven to 200C/400F.
  2. Chop your tomatoes in half and then add to a roasting tray along with the garlic and then season with salt and pepper and also the olive oil. Mix well and then roast for 50 minutes. If you don't have an oven you can cook them in a saucepan.
  3. Then transfer the tomatoes, garlic, oil, juices etc from the roasting tray into your blender and blend to a smooth consistency. Strain the soup into a saucepan and discard any grizzly bits which is mostly skin and seeds.
  4. Heat the soup on a low heat and add water to thin it if it's too thick. Also add in the heavy cream, taste for seasoning and add salt and pepper as required.
  5. Serve in a bowl with a drizzle of good olive oil and fresh pepper

You Might Also Like

No Comments

Leave a Reply