Low Carb Low Calorie Homemade Tomato Soup
Ready in 30 minutes, you won't even miss the carbs, calories, or the cream in this Low Carb Low-Calorie Homemade Tomato Soup.
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Servings: 4 6-ounce servings
Ingredients
- 4-6 Roma tomatoes
- 1 TBS extra virgin olive oil
- 1/2 tbsp minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14.5 ounce can of whole, peeled San Marzano tomatoes
- 1 cup low sodium chicken broth substitution: vegetable broth
- 3 TBS fresh thyme substitution: 1 TBS dried thyme
- 4 fresh Thyme sprigs for garnish
Instructions
- Preheat oven to 375°
- Slice the tomatoes into quarters.
- Toss the tomatoes in the olive oil, salt, and pepper.
- Place the tomatoes onto a cookie sheet and add salt and pepper.
- Roast them for 15 minutes.
- When the tomatoes are finished roasting, pour the entire pan of tomatoes (with juices) into a blender.
- Add the can of whole tomatoes (juices included).
- Blend until smooth.
- Pour the tomato soup, from the blender, into a stove-top pan.
- Add the chicken broth and thyme.
- Bring to a boil, reduce to a simmer and cook for 10-15 minutes.
- Garnish with fresh thyme sprigs (optional).
Notes
Krazy Kitchen Mom Tips
- I recommend buying and using peeled whole canned tomatoes for this recipe. And of course, I recommend using San Marzano canned tomatoes if you can find them.
- When making any recipe using canned or fresh tomatoes, add a teaspoon of sugar to cut down on the acidity of the tomatoes.
- We like this soup just as much on the second day as the first. It can be stored in an airtight container in the refrigerator for 3-4 days.
- This soup also freezes well. Make sure it's room temperature and freeze it in an airtight container for 3 months. Thaw in the refrigerator for 24 hours before reheating.