Homemade Tomato Soup is super easy to make, extremely delicious, healthy, and full of Mediterranean flavors.
This low-carb keto soup is made with roasted red peppers, juicy end-of-summer tomatoes, homemade vegetable stock, and onions.
The natural flavor of the fresh tomatoes is what determines the flavor of the soup so using fully ripe tomatoes is the key to success!
These are the ingredients you need for Roasted Tomato Soup recipe. Click on 👇"learn more" for the full list with measurements.
Place the tomatoes, red peppers, onions, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top.
Roast the vegetables in the preheated oven for 20 to 25 minutes or until the skin of the peppers is charred.
Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers.
Place them in a heavy-based pan along with the onions, bay leaves, salt, black pepper, paprika, and vegetable stock or water.
Give them a good stir and gently simmer for 20 to 25 minutes, or the onions have softened on low to medium heat with a lid on.
Remember removing all the bay leaves, transfer the soup to a bowl of a food processor, and blitz until smooth.
You can also use a hand-held blender to blitz your tomato soup but it wouldn't be as smooth as blitzing in a food processor.
Serve your tomato soup with a grilled cheese sandwich. Click on 👇 "learn more" for the full recipe with step-by-step instructions.