Easy Tomato Soup Recipe (Low Carb)
This Easy Tomato Soup Recipe is a cozy, creamy bowl of comfort! This low calorie low carb tomato soup is packed with flavor and perfect for a quick, healthy diabetic-friendly lunch. Made with roasted tomatoes, feta, and simple ingredients. Gluten-free and ready in no time!
Servings: 6 servings
Calories: 195kcal
Cost: $8
Ingredients
- 3 cups cherry tomatoes washed and dried
- 2 tablespoon extra virgin olive oil
- 1 tablespoon dry orgeno
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili pepper flakes optional
- 4 cloves garlic sliced
- 8 oz feta cheese
- 30 oz chicken broth 1 carton / 900 ml
Instructions
- Preheat oven to 425°F. In a 9” x 13” casserole dish, combine cherry tomatoes, olive oil, salt, black pepper, oregano, garlic and chili flakes. Stir to coat.3 cups cherry tomatoes, 2 tablespoon extra virgin olive oil, 1 tablespoon dry orgeno, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon chili pepper flakes, 4 cloves garlic
- Add feta – Place the block of feta cheese in the center of the dish, flipping it several times to coat with the seasoned olive oil.8 oz feta cheese
- Bake at 425°F for 30-35 minutes, until tomatoes are caramelized.
- Remove from the oven and mix the melted feta and roasted tomatoes with a large spoon until well combined.
- In a large pot, simmer chicken broth over low heat. Add the tomato-feta mixture, remove from heat, and blend with an immersion blender until smooth and creamy (or use a traditional blender, being cautious of the heat).30 oz chicken broth
- Warm and serve – Heat the soup on the stovetop over medium heat, then serve hot. Top with crumbled feta and fresh herbs.
Video
Nutrition
Calories: 195kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Trans Fat: 1g | Cholesterol: 2mg
