Low Carb Tomato Soup (Keto) + Low Fat Options
A delicious low carb tomato soup that's rich and full of flavour without the need for any stock cubes. It's an ideal recipe if you're inundated with homegrown tomatoes as we'll roast a batch along with oil, basil and garlic.
Servings: 4 people
Calories: 260kcal
Equipment
Ingredients
- 2 tablespoon olive oil or Fry Light
- 1.2 kg tomatoes
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoon basil dried
- ½ teaspoon sea salt
- 400 g can of kidney beans in water NOT DRAINED *Or 200g of potato, diced if not wanting low carb
- 1 tablespoon tomato puree
- ¼ teaspoon black pepper
- 400 ml water *Or upto the 1600ml line in a soup maker
Instructions
- Preheat your oven on Gas Mark 5 / 375F / 190c or 170 fan
- Optional method: You can place all of your tomatoes in boiling water to peel, but I almost never do this.
- Halve all of your tomatoes and place them on a large baking tray, then sprinkle with salt, pepper, dried basil, minced garlic and 1 tablespoon olive oil.
- Roast in the oven for 50 minutes.
- Add 1 tablespoon of olive oil into a frying pan or a soup maker if it has a saute option and soften the onions. *If cooking your soup in a soup maker, leave it in here and go to the next step.
- Then transfer to a large saucepan, along with the remaining ingredients. Make sure you scrape every bit off the tray as it all adds to the flavour.SOUP MAKER: Make sure you add the water LAST as it 400ml may be too much or too little.
- Simmer for 20-25 minutes or until everything is tender, blend until smooth and season again to taste if needed before serving.
- Add any toppings you wish, depending on what diet you're following.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 1190mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2686IU | Vitamin C: 46mg | Calcium: 77mg | Iron: 4mg