This keto tomato soup recipe is so rich and creamy, and it’s just absolutely jam-packed with tomato flavor! In fact, my friends and family can’t even tell it’s a low carb keto friendly tomato soup when I make it for them. And, honestly, I’m all about making this recipe, since each cup has just over 3 NET CARBS! That said, if you’re looking for one of the best keto soup recipes out there, you’ve found it.
4 Medium Tomatoes (500g) … OR USE 28Ozs (411g) Whole Canned Tomatoes
3 Tbsp (42g) Olive Oil
5 Garlic Cloves (13g) … or pre-minced garlic
2 Cups (480mL) Chicken Broth
1 Tbsp (3g) Herbs de Provence
1/2 Tsp Salt
1/4 Tsp Black Pepper
1. Preheat your oven to 400℉ (204℃).
2. Place tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil. Roast in the oven for 25 minutes…alternatively you can use canned tomatoes and pre-minced garlic as listed above.
4. Pour the purée, broth, and seasonings into a small stockpot. Stir well. Bring to everything to a boil. Simmer for a bit longer if you prefer a thicker consistency.
5. Serve hot!
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