Roasted Golden Tomato Soup (Low Carb)

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This low carb roasted golden tomato soup recipe is tastier than anything in a can, and it’s much lower in sugars and other carbs because we used yellow tomatoes.

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✅Savory Roasted Golden Tomato Soup
Serves: 4 (~1C per serving)
Total Carbs/Serving: 9.5g
Total Net Carbs/Serving: 8.1g
Nutrition: 324 Calories/8.3g Protein/25.4g Fat/9.5g Carbs/1.5g Fiber

🔔NOTE: Using Fresh Garlic instead of Roasted Garlic
To significantly lower the carb count per serving, you can substitute 3 garlic cloves for the roasted garlic bulb. Total and net carbs change to 7.4g and 6.1g, respectively. Nutrition: 303 calories/7.9g Protein/24.2g Fat/7.4g Carbs/1.3 Fiber

4 tbsp. C Light olive oil
¼ C Red onion, Slices
½ tsp. Cayenne Pepper
½ tsp. Paprika
2 lbs. yellow tomatoes, core removed and cut in half
¼ tsp. Kosher salt
¼ tsp. Black pepper
Sugar substitutes (see note below about quantities!!!)
1 tsp. Balsamic vinegar
3 – 4 C Chicken bone or vegetable broth (quantity will depend on how juicy tomatoes are)
🔔1 Bulb roasted garlic (or 3 fresh cloves if you prefer; see NOTE above for nutrition info)
1/3 C heavy cream
2 tbsp. Basil leaves, chopped + leaves for serving (optional)
Extra virgin olive oil (optional)

I really need to do a video on sweeteners because they are not all equal! Very little goes a long way in this recipe. The sweetener is to help caramelize the tomatoes. Low carb sweeteners vary by taste and carb count. Normally for this recipe the old me would use 1 tablespoon of real sugar (Yikes!!). For the video I used 1 tablespoon of Xyla, but I could have gotten by just fine with just 1 teaspoon. When I’ve used Swerve I only needed ½ a teaspoon. Stevia is 600 times sweeter than sugar, and you’ll need VERY little. About a pinch (1/8 teaspoon).

Bottom line, whatever the 1:1 ratio is with sugar for your sweetener substitute of choice, I’d recommend going with less than half the amount. You want to taste the tomato, not the sweetener.

1. Preheat oven to 350.
2. Heat a large ovenproof frying pan on the stove over medium high heat. Add onions, fresh garlic cloves (if using), cayenne pepper, paprika and 1 tablespoon of olive oil to coat; Cook 5 minutes.
3. Add the tomatoes cut-side down and drizzle with remaining olive oil; season with kosher salt, pepper, sweetener and balsamic vinegar. Turn the heat up to high and cook for additional 5 minutes, until tomatoes start caramelizing and softening. Stir ingredients before placing the pan in oven for 25-30 minutes.
4. Place the pan back on the stovetop over medium heat and stir in the bone broth and roasted garlic if using it (yes, in the video I added it in the wrong spot!). Bring to a boil, then lower heat to a simmer for about 5 minutes. Stir in cream and basil; continue to simmer for an additional 4 minutes.
5. Using a stick or other blender, puree soup until almost smooth (I like to leave some tomato chunks, but you can puree until completely smooth).
6. Serve warm with basil leaves and extra virgin olive oil for garnish.

Video to make roasted garlic:

✅Alternate tomatoes (Red Tomatoes)
Yellow tomatoes have fewer carbs/sugars than their red counterparts, and here’s the breakdown:

1 C Yellow Tomatoes = 4.1g
1 C Red Tomatoes = 7g

In the video, I’d used 2 lbs. of tomatoes (about 4 cups). If you make it using red tomatoes you’ll need to adjust the carb count accordingly. I would recommend using plum tomatoes as they tend to be “beefier” and have a great flavor (IMHO).

You’ll need around 14-16 small plum tomatoes to make 4 cups (2 lbs.) for the recipe. That would put the Net Carbs per serving at around 9g – 10g (if you used 3 garlic cloves – using roasted garlic bulb would have too many carbs per serving).

Alternately, you could reduce the serving size – mug vs. bowl (½ – ¾ C vs. 1 cup). Perfect compliment with a cup of leafy greens and a nice protein, like beef or chicken thigh (with skin!).