Keto Roasted Tomato Vegetable Soup
Quick Keto Roasted Tomato Soup From Fresh Tomatoes
This easy keto roasted tomato vegetable soup is bursting with fresh roasted tomatoes, vegetables, and Italian basil.
I had no idea how much flavour would release from tomatoes after being roasted in the oven.
Who knew that a veggie tomato soup could taste this good and be ketogenic at the same time.
Let’s go make some Ketotomato vegetable soup from scratch.
How To Make Roasted Tomato Vegetable Soup Keto
As you’ll see below our cherry tomato bushes are bursting at the seams with tomatoes.
This season has given us so many tomatoes that I’ve made keto tomato sauce with meatballs, keto chili, and this soup.
Any time you pick tomatoes from your garden always store them on the counter as they should never be put in the refrigerator.
By doing so they become mushy very fast and start to lose their delicious flavour.
Related: Fruits and Vegetables You Should Never Refrigerate
How To Make Roasted Tomato Vegetable Soup Fast
Roasting vegetables is very easy however if you don’t have an oven you can use an Instant Pot.
It takes hardly any time at all to roast vegetables in the oven with a bit of extra-virgin olive oil and salt to bring out the flavours.
The vegetables I chose to roast for this tomato vegetable soup recipe all came from the garden apart from the red onion and garlic.
- Yellow zucchini
- Red onion
- Garlic
- Green Pepper
- Cherry Tomatoes
You can substitute for your favourite vegetables however you do need the tomatoes, onions, and garlic as the base.
Wash and clean all of your garden vegetables then chop them followed by placing them on a parchment-lined baking sheet.
Drizzle the vegetables with extra-virgin olive oil and salt then mix to coat all of the vegetables.
Roast in the oven for about 40 minutes then remove from the oven and they should look like the photo below.
Just look at how beautiful the roasted vegetables look!
The finished baking tray of roasted vegetables will have a black char and caramelized look to them.
This brings out all of the sweet flavours in the vegetables you are roasting which you want for this soup recipe.
Other Keto Soup Ideas
I used homemade bone broth that I had made and froze weeks earlier.
If you don’t have time to make a homemade bone broth buy it pre-made at the grocery store.
When we are in a pinch we always keep keto Organika Chicken Bone Broth on hand.
It’s worth every dollar so we stock both the chicken and beef Organika bone broth in our keto pantry.
Other Keto Soup Recipes I’ve Made:
- Keto Cream of Celery Soup
- Egg Drop Chicken Broth Keto Soup
- Keto Chicken Cabbage Soup
- Slow Cooker Keto Beef Vegetable Soup
- West African Keto Peanut Soup
- Keto Beef Meatball Mushroom Stroganoff Soup
You can find all of my delicious Keto Recipes at The Free Recipe Depot Index.
What To Serve With Roasted Tomato Soup
There are so many options that you can use to garnish your keto Roasted Tomato Soup.
Below are some of our favourites to consider trying with this tomato vegetable soup recipe.
- Drizzle with Avocado Oil On Top
- Nutritional Yeast for added B12 and a cheesy flavour
- Sprinkle with crushed red pepper flakes for a bit of heat
- Garnish with fresh basil and sliced avocado
- Add a dollop of sour cream
- Shredded Cheddar or Mozzarella Cheese
- Scatter fresh crunchy bacon bits over top
- Drop a teaspoon of fresh Keto Walnut Basil Pesto
- Freshly grated Italian Parmigiano Reggiano cheese
On the side of our Roasted Tomato Vegetable Soup, you can serve any of the following.
- Toasted Keto 90 second mug bread with garlic butter
- Cut the 90-second bread with butter and garlic into pieces and toast in the oven until crispy croutons
- Caesar Salad (no croutons if keto or add keto croutons)
- Keto Grilled Cheese made with homemade keto bread or a gourmet keto bagel (or any other keto-approved sandwich, wrap)
How To Store Roasted Tomato Vegetable Soup
If you double the recipe or have any leftover soup you can cool it and freeze it a container.
Typically we keep any leftovers in the refrigerator and it’s good for up to 7 days.
If you store it in the freezer use it before 6 months for optimal flavour continuance.
I’ve never tried canning this keto roasted vegetable soup but it should not be an issue.
Tools To Make A Roasted Tomato Vegetable Soup
You don’t need much to make this keto roasted tomato vegetable soup apart from the ingredients and these 5 kitchen tools.
Baking Sheet – Use a regular-sized baking sheet to roast all of your delicious vegetables
Wood Spatula – I like using a wood spatula over a stainless steel one but it’s not necessary
Parchment Paper – I always roast vegetables on parchment paper as it’s easy to discard of after with all of the oil
Immersion Blender – I can’t live without my hand-blender in the kitchen to puree just about anything
Medium Pot – A medium pot is suitable for this soup recipe
Easy Roasted Tomato Vegetable Soup Recipe
Scroll To See Printable Recipe Below
- 6 cups bone broth
- 3 cups cherry tomatoes or any other tomatoes
- 1 cup sliced red onion
- 2 small yellow or green zucchini
- 2 small green peppers
- 2 cloves garlic
- bunch of fresh basil
- 1/4 extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Clean and chop all of your vegetables and lay them on a parchment-lined baking sheet
- Add the extra virgin olive oil, salt and pepper, and coat all of the vegetables
- In a pre-heated oven at 350 degrees roast the vegetables until a dark roast (about 40 minutes)
- Remove from the oven
- In a medium-sized pot add bone broth, roasted vegetables, and black pepper
- On medium-high heat bring the pot to a boil, then lower to medium-heat (5 or 6 on the dial)
- Add the fresh basil to the pot
- Remove pot from the heat and with an immersion blender completely blend everything in the pot.
- Put the pot back on the stove-top and let it cook down until the desired thickness.
- The longer it cooks the thicker it will get but if you like it as a thinner broth add another cup of bone broth
- Remove from heat and serve with your favourite topping and side-dish
- 6 cups bone broth
- 3 cups cherry tomatoes or any other tomatoes
- 1 cup sliced red onion
- 2 small yellow or green zucchini
- 2 small green peppers
- 2 cloves garlic
- bunch of fresh basil
- ¼ extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Clean and chop all of your vegetables and lay them on a parchment-lined baking sheet
- Add the extra virgin olive oil, salt and pepper, and coat all of the vegetables
- In a pre-heated oven at 350 degrees roast the vegetables until a dark roast (about 40 minutes)
- Remove from the oven
- In a medium-sized pot add bone broth, roasted vegetables, and black pepper
- On medium-high heat bring the pot to a boil, then lower to medium-heat (5 or 6 on the dial)
- Add the fresh basil to the pot
- Remove pot from the heat and with an immersion blender completely blend everything in the pot.
- Put the pot back on the stove-top and let it cook down until the desired thickness.
- The longer it cooks the thicker it will get but if you like it as a thinner broth add another cup of bone broth
- Remove from heat and serve with your favourite topping and side-dish
This is one of our favourite keto Fall soups since we always have so many tomatoes growing in our garden.
Even when cherry tomatoes are not in season we buy them from the grocery store or flash freeze any extras we have.
Discussion: What other vegetables would you roast to make this tomato vegetable soup?
Leave me your suggestions below as I always enjoying something new in my keto soup recipes.
Mr.CBB
Note: I’m not a nutritionist so calculate your own nutrition numbers if you don’t trust me. 😉
Nutrition: 1 cup = 6g carbs, Fibre 1g, Net Carbs 5g, Calories 72, Sugars 3g, Protein 4g
What a lovely recipe! Thank you for posting. I was searching for a tomato soup recipe that I could use to incorporate more veggies. No joy with Chrome so I used DuckDuckGoGo and you popped up!
I added a tblsp of sour cream before using my plunge mixer and added nutritional yeast as a topping, and I used your lovely 90 second bread as a side.
Thank you so much for posting this lovely recipe….definitely a keeper.