Low Carb Low Calorie Homemade Tomato Soup

You won’t even miss the carbs, calories, or the cream in this Low Carb Low Calorie Homemade Tomato Soup. It’s creamy, full of fresh tomatoes and herbs. 

I’ve been doing really well with cutting a lot of carbs from my diet. And when I say really well, I mean over 18 lbs. lost in just 7 weeks. Now don’t get me wrong, I love a good piece of homemade bread and a slice of pie as much as the next person. But the truth is that I needed to shed a few pounds. For me, one of the quickest ways is to cut out the carbs.

Being a carb lover and a soup lover, I really missed a good bowl of homemade tomato soup and grilled cheese…it seriously doesn’t get any more comforting than that. I knew I could say goodbye to the sandwich, but not my soup. So I can up with this low carb low calorie tomato soup that is as good, if not better, than my regular tomatoes which (which is pretty darn good too).

Some useful information about this recipe:

• Substitute vegetable broth, for the chicken broth to make this vegetarian and vegan-friendly.
• This recipe is dairy free.
• This recipe is keto friendly.
• This soup can be stored in an air-tight container for 3 days.

Low Carb Low Calorie Homemade Tomato Soup

You won’t even miss the carbs or the cream in this Low Carb Low Calorie Homemade Tomato Soup. It’s creamy, full of fresh tomatoes and herbs. So good you won’t make tomato soup any other way. 

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: soup
• Method: roasted, blended
• Cuisine: American

Ingredients

• 4-6 Roma tomatoes
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small (14.5 ounces) can of whole, peeled tomatoes
• 1 cup low sodium chicken broth (substitution: vegetable broth)
• 2 TBS fresh thyme (substitution: 1 TBS dried thyme)
• 4 fresh Thyme sprigs for garnish

Instructions

1. Preheat oven to 375°
2. Slice the tomatoes into quarters.
3. Slice the garlic clove in half.
4. Toss the tomatoes and garlic in the olive oil.
5. Place the tomatoes and garlic onto a cookie sheet and add salt and pepper.
6. Roast them for 15 minutes.
7. When the tomatoes and garlic are finished cooking, pour the entire pan (with juices) into a blender.
8. Add the can of whole tomatoes (juices included).
9. Blend until smooth.
10. Pour the tomato soup, from the blender, into a stove-top pan.
11. Add the chicken broth and thyme.
12. Bring to a boil, reduce to a simmer and cook for 10-15 minutes.
13. Garnish with fresh thyme sprigs (optional).

Notes

Vegetarian and Vegan substitution: use vegetable broth instead of chicken broth