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prep time
5 min
cook time
30 min
ready time
35 min
Keto Vegan Roasted Tomato Soup
How can you turn a classic tomato soup into a top-notch vegan meal? Getting creative with cooking your vegetables can make a huge difference in flavor. This roasted Keto tomato soup is smokey, creamy, and delicious. It is proof that you can prepare easy Keto recipes that are vegan, healthy, and hearty.
Whether you want a quick lunch or a cozy dinner, you can’t go wrong with this vegan tomato soup. This recipe is easy to follow and takes under 30 minutes to prepare. The soup is incredibly satisfying and packs a lot of delicious flavors.
How to prepare this easy low-carb soup?
Start by roasting fresh tomatoes, onions, and garlic in the oven with olive oil. These ingredients form the base of this Keto soup. Then, transfer the roasted vegetables to a saucepan, and blend them with vegetable stock and basil. Add the coconut milk, adjust seasoning, and serve immediately. You can enjoy this soup on its own or with Keto crackers.
Is this Keto soup recipe budget-friendly?
This soup is one of the most affordable Keto recipes. It only requires a few staple ingredients and will be even cheaper if the tomatoes are in season. This recipe is also perfect for meal prep since you can easily prepare a double batch.
Is roasting the tomatoes necessary?
While you can sauté the tomatoes in a saucepan, the essence of this soup is in the roasted flavors. If you don’t have an oven or would rather make a soup on the stove-top, then you can sauté the tomatoes, onions, and garlic in a pan, but the soup won’t taste the same.
Can you omit the basil?
The basil provides freshness that cuts through the roasted flavors. If you don’t like the taste of basil, then you can add fresh parsley at the end as a garnish.
Net Carbs
5 g
Fiber
1.4 g
Total Carbs
6.5 g
Protein
1.5 g
Fats
13.6 g
147 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato
4 small - 2 2/5" diameter
Garlic
2 clove
Onion
0.25 small
Extra virgin olive oil
3 tbsp
crushed red pepper flakes
0.5 tsp
Vegetable Broth Canned
2 cup
Basil Fresh Or Raw Herb
1 tbsp
Coconut milk
0.25 cup
Salt
0.5 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 6
35 min
Step 1
Preheat your oven to 400 F/ 200 C. Line a baking sheet with parchment paper and set it aside. Roughly chop the tomatoes, onion, and garlic and transfer them to a bowl.Step 2
Add the olive and chili flakes to the bowl. Season with salt and pepper, and toss to mix. Taste seasoning and adjust if needed.Step 3
Spread the seasoned vegetables onto the baking sheet, leaving the excess liquid in the bowl. Transfer the sheet to the oven. Roast for 15-20 minutes, or until the edges are dark.Step 4
Transfer the roasted tomatoes, onions, and garlic to a medium saucepan over medium heat. Add the vegetable stock and basil and bring the soup to a simmer. Let it cook for 5 more minutes.Step 5
Using an immersion blender, puree the vegetables until smooth. Taste and adjust seasoning if needed. You can pass the soup through a fine sieve if you want a silky-smooth soup.Step 6
Add the coconut milk and stir. Divide the soup into 4 bowls, and garnish with a drizzle of coconut milk and basil leaves. Serve immediately.
Comments
Susie 3 years ago
Wonderful roasted soup. I knew I would love this soup so I doubled the recipe ‘yum’. I made one small change; using heavy whipping cream in place of the coconut milk. Next batch, I will add a small piece of minced carrot 🥕 to the roasting to just cut the acidity a bit. Very hearty, my husband and I enjoyed it for lunch today!!!
Tarnsy6211 3 years ago
Really enjoyed this for dinner with slice of fresh Atkins low carb bread & butter. Husband loved the flavours, will make again.
recipewriter 3 years ago
We are glad you both enjoyed it !