This roasted low carb tomato soup version is just like that – thick, warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil.
You can actually substitute the fresh roasted tomatoes with a can of roasted tomatoes in a pinch – simply skip to step three in the recipe, if you must. Just know that the flavor of roasting them yourself is unmatched. I encourage you to try it if you can.
SERVINGS 6 servings (~3/4 cup each)
Net carbs per serving: 6g
INGREDIENTS
- 10 medium Roma tomatoes (cut into 1" cubes)
- 1 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1/4 cup Water
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tbsp Fresh basil (minced)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
INSTRUCTIONS
Preheat the oven to 400 degrees F. 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.)
Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes.
Stir in the cream and minced basil.
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