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 flavor would release from tomatoes after being roasted in the oven.
Who knew that a veggie tomato soup could taste this good and be ketogenic simultaneously.
Let’s 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.
Whenever 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 swift and start to lose their delicious flavor.
Related: Fruits and Vegetables You Should Never Refrigerate
How To Make Roasted Tomato Vegetable Soup Fast
Roasting vegetables is easy, although you can use an Instant Pot if you don’t have an oven.
Roasting vegetables in the oven with extra-virgin olive oil and salt takes hardly any time to bring out the flavors.
The vegetables I chose to roast for this tomato vegetable soup recipe 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 favorite vegetables. However, you do need tomatoes, onions, and garlic as the base.
Wash and clean all of your garden vegetables, then chop them and place 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.
This brings out all of the sweet flavors 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 frozen weeks earlier.
If you don’t have time to make homemade bone broth, buy it at the grocery store.
When in a pinch, we always keep keto Organika Chicken Bone Broth on hand.
It’s worth every dollar, so we buy 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 my delicious Keto Recipes at The Free Recipe Depot Index.
What Can I 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 favorites with this tomato vegetable soup recipe.
- Drizzle with Avocado Oil On Top
- Nutritional Yeast for added B12 and a cheesy flavor
- 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
Sides For Roasted Tomato Vegetable Soup
You can serve any of the following on the side of our Roasted Tomato Vegetable Soup.
- 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 or 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 in a container.
Typically we keep any leftovers in the refrigerator, and it’s good for up to seven days.
If you store it in the freezer, use it before six months for optimal flavor continuance.
I’ve never tried canning this roasted tomato 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 five 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 unnecessary.
Parchment Paper – I always roast vegetables on parchment paper as it’s easy to discard of after 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 Keto Roasted Tomato Vegetable Soup Recipe
Scroll To See the Printable Recipe Below
- Recipe Type: Soup
- Cuisine: Ketogenic Diet
- Author: Mr.CBB
- Prep time: 15 mins
- Cook time: 1 hour
- Total time: 1 hour 45 mins
- Serves: 6 cups
This easy keto-roasted tomato vegetable soup is bursting with fresh roasted tomatoes, vegetables, and Italian basil.
Ingredients
- 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
Instructions
- Clean and chop all of the vegetables and lay them on a parchment-lined baking sheet
- Add the extra virgin olive oil, salt, and pepper, and coat the vegetables.
- In a preheated oven at 350 degrees, roast the vegetables until a dark roast (about 40 minutes)
- Remove from the oven.
- Add bone broth, roasted vegetables, and black pepper in a medium-sized pot.
- On medium-high heat, bring the pot to a boil, then lower it to medium heat (5 or 6 on the dial)
- Add the fresh basil to the pot.
- Remove the pot from the heat and thoroughly blend everything in the pot with an immersion blender.
- Put the pot back on the stovetop and cook 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 favorite topping and side-dish
Keto Roasted Tomato Vegetable Soup
This easy keto-roasted tomato vegetable soup is bursting with fresh roasted tomatoes, vegetables, and Italian basil.
Ingredients
- 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
- Hands Free Mode:
Instructions
- Clean and chop all of the vegetables and lay them on a parchment-lined baking sheet
- Add the extra virgin olive oil, salt, and pepper, and coat the vegetables.
- In a preheated oven at 350 degrees, roast the vegetables until a dark roast (about 40 minutes)
- Remove from the oven.
- Add bone broth, roasted vegetables, and black pepper in a medium-sized pot.
- On medium-high heat, bring the pot to a boil, then lower it to medium heat (5 or 6 on the dial)
- Add the fresh basil to the pot.
- Remove the pot from the heat and thoroughly blend everything in the pot with an immersion blender.
- Put the pot back on the stovetop and cook 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 favorite topping and side dish.
This is one of our favorite keto Fall soups since we always have so many tomatoes.
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 your suggestions below, as I always enjoy something new in my keto soup recipes.
Note: I’m not a nutritionist, so calculate your nutrition numbers if you don’t trust me.
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.