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Almost Homemade Tomato Soup

average rating is 3 out of 5, based on 150 votes

This delicious low-carb tomato soup recipe is perfect for anyone looking for a comforting, healthy, and flavorful meal. Roasting the vegetables adds a depth of flavor that will have you wanting to make this recipe again and again.

Serve the soup hot with a garnish of fresh basil or a dollop of sour cream. It also pairs well with a grilled cheese sandwich or a side salad.

Serves

Prep Time

0.04 Minutes

Total Time

0.04 Minutes

Calories

70 Protein

3 Fat

4 Carbs

5 Tags:

Soup Moderate Vegetarian Less than 200 Side Easy Plant-based

Ingredients

8 medium tomatoes, roughly chopped
1/2 small onion, roughly chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes
Sea salt and freshly ground black pepper
1 to 2 teaspoons fresh lemon juice
1/3 cup unsweetened almond milk
1 cup organic, no-sodium vegetable broth or homemade vegetable broth

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the chopped tomatoes, onion, and minced garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle with oregano, basil, red pepper flakes, salt, and black pepper. Roast in the oven for 20-25 minutes, until the vegetables are soft and caramelized.
Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth. Season with additional salt and pepper to taste, and stir in the lemon juice and almond milk.
Pour the soup into a microwave-safe bowl and heat on high for 2-3 minutes, or until warmed through.