Homemade Tomato Soup Low Carb Food

KETO LOW CARB ROASTED TOMATO SOUP RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
• Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
• Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you'll be using.)
• Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.
• Stir in the cream and basil.

LOW CARB ' CAMPBELL'S' TOMATO SOUP

Steps:

• Mix all the ingredients together in a saucepan.
• Heat and serve.

CREAMY TOMATO SOUP - LOW CARB

Steps:

• Add all the ingredients to a small pot.
• Simmer on low heat until the cheese is melted.

HOMEMADE TOMATO SOUP (LOW CARB)

Steps:

• Add butter and oil to a pan.
• Add in minced onion and saute until soft and translucent, about 5 minutes.
• Add minced garlic and cook one minute or until fragrant.
• Add canned tomatoes, tomato sauce, stock, Parmesan cheese and any desired seasonings.
• Bring to a boil, reduce to a simmer for 20 minutes.
• Blend with immersion or standard blender until desired consistency has been reached.
• Finish with heavy cream, if desired.

CREAMY LOW CARB TOMATO SOUP

Steps:

• Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
• Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
• Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
• Return to the heat to warm slightly and serve.