Keto Creamy Roasted Tomato & Garlic Soup

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Keto - Low-Carb - Refined Sugar Free - Gluten Free - Paleo

Since becoming a parent I’ve noticed many changes in the way I approach life but the one that stands out today is my empathy towards our boy on the days I know he isn’t feeling well. Never in my life would I have pictured myself being both  so devastated and so disgusted all at the same time as I remove the mucus from our poor sick boys face with my bare hand. Then it happens, the next day we’re all sick sitting on the coach on a beautiful summer Saturday watching all of the Harry Potter movies. Today is that day.

Sick days for me have always been about comfort food. My mom loved making tomato soup and it was a must when I wasn’t feeling well. Usually it was accompanied by a grilled cheese but the soup was always the star. Warm and comforting on my sore throat and tummy. So naturally it came to mind as I was thinking about what I’d be able to tolerate today for nourishment. On the ketogenic diet there isn’t a whole lot of room for a traditional grilled cheese and ain’t no body well enough to make keto bread and although tomato soup is on the higher end as low carb goes it still worked with my day and sometimes you just need to make room for the things that comfort you. 

I pretty much had everything I needed except the tomatoes and Kleenex, so Joel being the team player he is ventured to the store and upon his return, I stuffed my nostrils with some tissues and got to work and I have to say – I couldn’t be any happier my taste buds are still working because this soup is BOMB! I added some Vital Proteins Beef Gelatin to help give that thick creaminess. heavy cream for richness and the roasted roma tomatoes and purple garlic I picked up from the market the day before made it oh so flavourful. I topped this soup off with some quesa dura cheese leftover from our shredded beef tacos last night and chopped green onions and it was all that I imagined it to be and more! Being sick sucks but having this soup almost makes it alright…almost.




10 Roma Tomatoes (cut in halves)

1 Bulb Garlic (I roast the whole bulb just cut the top off and drizzly with oil and save the rest for later but you can really use as much or as little as you like 4-5 cloves. I used purple garlic for mine because I had it on hand, regular garlic is fine)

1 Tbsp of Avocado Oil

1/2 Tsp Fine Grey Sea Salt 

1/4 Tsp Crushed Black Pepper

10g Beef Gelatin (I used Vital Proteins)

1 Cup Heavy Cream (Or Full Fat Coconut Milk for Paleo)

TOPPINGS (Optional)

I sprinkled some Quesa Dura cheese on mine with some chopped green onion. Parmesan or feta would be good options as well.



Preheat oven to 190 C (375 F)

Line a baking sheet with parchment paper

Lay the halved Roma tomatoes and garlic on the parchment paper and drizzle avocado oil over top and season with salt and pepper

Roast for about 30-35 minutes  or until the skin on the tomatoes is blistered

Transfer tomatoes and desired garlic cloves and juices to a pot and use immersion blender to blend (or you can blend in a blender and transfer to a pot) and puree until smooth

Add in beef gelatine and simmer on low-med and allow to thicken for 10-15 mins. 

Add cream and stir for another 5 mins.

Finish with toppings of choice if you wish!


Makes 6 servings - fat 13g - net carbs 3g - protein 3g

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