Filled with tomatoes, fresh vegetables, cauliflower rice, and a flavorful broth, this keto roasted tomato vegetable soup will be a hit every time you serve it! Enjoy!
Get ready for amazing comfort food when you make this keto roasted tomato vegetable soup! Roasting the tomatoes and vegetables helps to give this soup amazing flavor. And the addition of cauliflower rice makes this soup super satisfying. You don’t have to wait for cold weather days for this soup. It will be a winning dish any time of the year!
Let’s talk about roasting our tomatoes and vegetables!
We start our soup with roasting tomatoes, green and yellow squash, green peppers, onions, and garlic cloves. Yum! You’ll want to cut your tomatoes in half and place cut side up in a large baking pan, so they are not overlapping. I used some vine ripened tomatoes because I love how juicy they are. You can use plum or even heirloom tomatoes if you’d like. Next, to the same pan, add your chopped squash, pepper, onion, and unpeeled garlic cloves. It’s ok if these overlap a bit. Drizzle the tomatoes and vegetables evenly with olive oil, then sprinkle with salt and pepper. You’ll want to roast for 30-35 minutes, or until the tomatoes and vegetables are tender. I stirred the vegetables once during roasting. One of the great things about this soup is you don’t have to peel the tomatoes after roasting since you’ll be blending them.
Is this keto roasted tomato vegetable soup difficult to make?
This isn’t a difficult soup to make and it comes together in just an hour! After roasting the tomatoes and vegetables, you’ll want to slip the peels off the garlic and discard them. Then add just the tomatoes and garlic cloves to a large stockpot with 5 cups of broth and use an immersion blender and blend until smooth. In a small bowl, mix the remaining broth with the tomato paste, stir until the tomato paste is dissolved, and add to the stockpot. This will ensure you don’t have any lumps of tomato paste in your soup. Your cauliflower rice and spinach can be fresh or frozen for this soup. Adding a little keto sugar cuts the acidity of the tomatoes and paste and the Italian seasoning is the only seasoning we need. Then simply let your soup simmer until the cauliflower rice is tender.
How can I serve this keto roasted tomato vegetable soup?
This is a filling soup, and you can serve it as is if you’d like. You can also serve it with some keto bread, biscuits, or English muffins. Add a green salad, perhaps a Caesar salad, to make for a delicious soup and salad meal. You can also serve this soup with a keto sandwich, burger, or wrap. It would also pair nicely with any kind of meat, such as beef, chicken, pork, or even seafood. For a brunch-like idea, you could also serve this soup with an omelet, egg casserole, or crustless quiche.
Here are some keto egg dishes that would pair nicely with this soup!
Andouille and Cheddar Keto Crustless Quiche
Cheesy Keto Bacon Breakfast Casserole
Low Carb Ground Turkey Broccoli Egg Bake
Sausage Broccoli Crustless Quiche
Helpful Hints:
*You can use an immersion blender or a stand blender for this soup.
*You can use either fresh or frozen cauliflower rice and spinach.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***The LORD is on my side; I will not fear. What can man do to me? Psalm 118:6***
Keto Roasted Tomato Vegetable Soup
Filled with tomatoes, fresh vegetables, cauliflower rice, and a flavorful broth, this keto roasted tomato vegetable soup will be a hit every time you serve it! Enjoy!
Ingredients
- 2 pounds tomatoes, halved
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 1 medium green pepper, chopped
- ½ cup chopped onion
- 4 garlic cloves, unpeeled
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups vegetable broth, divided
- 3 tablespoons tomato paste
- 16 ounces fresh or frozen cauliflower rice
- 16 ounces fresh or frozen chopped spinach
- 1 tablespoon granulated sugar substitute (Swerve)
- 1 tablespoon Italian seasoning
Instructions
1. Pre-heat oven to 400 degrees. In a large baking pan, place tomatoes, cut side up, making sure they don’t overlap.
2. Add zucchini, green pepper, onion, and garlic. They may overlap a bit.
3. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes or until vegetables are tender. Stir the zucchini, pepper, onion, and garlic once or twice while roasting.
4. Remove pan from oven. Once cooled enough, peel garlic. To a large stockpot, add tomatoes, garlic, and 5 cups of broth. Immersion blend until smooth.
5. In a small mixing bowl, add tomato paste with remaining broth. Stir or whisk until mixture is smooth. Add to stockpot.
6. Add remaining ingredients. Stir to combine. Over high heat, bring mixture to a boil. Decrease to medium and simmer until cauliflower rice is soft.
Nutrition Information:
Yield: 10 Servings Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 667mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 5gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Leave a Reply