Keto roasted tomato and garlic soup (dairy-free, gluten-free)

This is my all-time favourite soup. Roasting vine tomatoes brings out an aromatic flavour. I highly recommend it because it’s comfort in a mug or a bowl. I love it with the seeds still in but my Ninja processor is high speed and breaks them down. Read about the health benefits of tomatoes here. You can find the recipe here. I like to have my soup with a cheese and onion toasted sandwich. Enjoy, we all need some comfort at the moment!

Nutrition (4 servings; serving size: 1.5 cups): calories 130, fat 11g, carbs 6g, fibre 2g, protein 2g.


  • 1 lb fresh tomatoes, cored (I used ripe organic vine tomatoes)
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 4 cups chicken stock (I used vegetable stock instead)
  • 1/8th tsp ground nutmeg (not used)
  • 1/4 tsp anchovy paste (not used)
  • 2 bay leaves (not used)
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste

Note: Instead of nutmeg, anchovy paste, and bay leaves like the original recipe stated, I chose to used herbs de Provence instead. I also added plant-based double cream, to make a cream of tomato soup.


  • Preheat the oven to 400 degrees.
  • Place the cored tomatoes and peeled garlic on a baking tray.
  • Drizzle with olive oil, salt, and pepper, then roast for around 30 minutes.
  • Remove and transfer the vegetables, and any pan juices to a blender.
  • Add 2 cups of stock and blend the soup until smooth. Then, pour through a strainer (to remove seeds & skin pieces) into a large saucepan. (I chose not to strain my soup, as I like to have some texture, instead I blended my soup using the high speed setting on the ‘Ninja’).
  • Add the remaining 2 cups of stock to the soup.
  • Then mix in the olive oil, nutmeg, anchovy paste and bay leaves. (I decided not to add these, and instead I used herbs de Provence).
  • Simmer over a medium heat for 10 minutes.
  • If added, remove the bay leaves.
  • Add apple cider vinegar.
  • Stir and taste, season with salt and pepper if needed. I then also added some plant-based double cream to my soup, this is optional.


1 comment

Add Yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.