Best Low-Carb Tomato Basil Soup
How to Make It
Step 1
Preheat the oven to 200°C (400°F). Grease a large baking pan with some butter or olive oil. Roughly chop the tomatoes and place them in the prepared baking pan.
Step 2
Peel and roughly chop the onions. Peel and slice the garlic. Roughly chop the pepper. Place the pepper, onions, garlic, and fresh basil in the pan. You can also add a whole garlic head (this is for flavoring only; you can use the whole roasted garlic for a different recipe or spread it on some low-carb toast!).
Step 3
Drizzle everything with two tablespoons of olive oil and roast for 15 minutes. Remove from the oven and give it a good stir. Roast for another 15 minutes.
Step 4
When done, remove from the oven and remove whole garlic heads (if using). Transfer the vegetables to a large pan and pour in the heavy cream and broth. Add the tomato paste and sweetener. Mix well and bring to a boil. Cook for 3-4 minutes, stirring constantly.
Step 5
Remove from the heat and cool for a bit. Transfer the prepared soup to a blender and pulse until completely smooth. You can also use an immersion blender for this.
Step 6
Transfer the soup to serving bowls and top each with parmesan. Garnish with some fresh basil and serve immediately. Enjoy!
Ingredients
- Tomato – 4 medium – 2 3/5″ diameter
- Onion – 1 small
- Red bell peppers, raw – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Garlic – 2 clove
- Extra virgin olive oil – 2 tbsp
- Basil – 2 tbsp
- Heavy cream – 0.5 cup
- Vegetable broth, bouillon or consomme – 1 cup
- Parmesan cheese, fresh (hard) – 3 tbsp, shredded
- Granulated Allulose – 2 tsp
- Tomato paste – 1 tbsp