How to make low-carb roasted tomato soup

Matt Jenner

Contributing Writer

Few things are as comforting in winter as a hot bowl of tomato soup. Preparing tomato soup is easy and fast, and the flavor is superior to any canned version. Roasting the tomatoes before pureeing them gives the soup a delicious charred flavor that's incomparable. Best of all, this soup fits right in with a low-carb diet.

The recipe below calls for Roma tomatoes, which have a splendid sweetness and "pop," but you can use your own favorite variety. With the addition of herbes de Provence and fresh basil, your friends and family will think this dish took ages to put together — but this soup is deceptively simple to make. The recipe is even easier if you own an immersion blender.

Cooktop Cove

Low-Carb Roasted Tomato Soup

4-6

10 minutes

40 minutes

50 minutes

10 Roma tomatoes, cut in small cubes

2 tablespoons olive oil

4 cloves garlic, minced

3 cups low-sodium chicken stock

1/2 cup heavy cream

1 tablespoon herbes de Provence

5 fresh basil leaves, julienned

Kosher salt

Freshly ground black pepper

Heat oven to 400 F.

Line a medium-sized baking sheet with aluminum foil, and spray with cooking spray.

In a separate bowl, add the cubed tomatoes, olive oil and minced garlic. Gently mix to coat, being careful not to break up the tomatoes.

Spread the tomatoes and garlic in a single layer on the baking sheet.

Roast until the skins start to blister and peel away from the flesh, about 20 minutes.

Carefully transfer tomatoes to a blender, or put directly into a large, heavy-bottomed pot if you're using an immersion blender. If you're using a blender, puree the tomatoes until smooth.

Pour the tomato puree into a large, heavy-bottomed pot over medium-high heat.

Add chicken stock, herbes de Provence, and salt and pepper to taste; stir to combine. If you're using an immersion blender, purée the tomatoes now.

Simmer the soup until the flavors combine, about 10 to 15 minutes.

Reduce heat to medium-low, and stir in the heavy cream and fresh basil. Stir until the soup becomes thick and velvety, about 2 minutes.

Remove from the stove, and serve hot in individual bowls.

Garnish with some more julienned basil and a pinch of herbes de Provence on top.

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