Keto Roasted Tomato Vegetable Soup
This easy keto roasted tomato vegetable soup is bursting with fresh roasted tomatoes, vegetables, and Italian basil.
Recipe type: Soup
Cuisine: Ketogenic Diet
Serves: 6 cups
  • 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
  1. Clean and chop all of your vegetables and lay them on a parchment-lined baking sheet
  2. Add the extra virgin olive oil, salt and pepper, and coat all of the vegetables
  3. In a pre-heated oven at 350 degrees roast the vegetables until a dark roast (about 40 minutes)
  4. Remove from the oven
  5. In a medium-sized pot add bone broth, roasted vegetables, and black pepper
  6. On medium-high heat bring the pot to a boil, then lower to medium-heat (5 or 6 on the dial)
  7. Add the fresh basil to the pot
  8. Remove pot from the heat and with an immersion blender completely blend everything in the pot.
  9. Put the pot back on the stove-top and let it cook down until the desired thickness.
  10. The longer it cooks the thicker it will get but if you like it as a thinner broth add another cup of bone broth
  11. Remove from heat and serve with your favourite topping and side-dish
Recipe by Canadian Budget Binder at