Tomato Soup with Roasted Garlic is a timeless comfort food, offering a warm and flavorful hug in a bowl. This recipe takes a healthy turn, creating a low carb version that is both delicious and diabetic-friendly.
Roasted garlic adds a depth of flavor that complements the rich tomato base, making this soup a delightful and guilt-free option.
Why This Recipe Is Diabetic Friendly
Did you know many tomato soups have sugar in them? I did not, and was also surprised to see sugar in my pasta and marinara sauce!
Anyway, slow roasting the tomatoes with the garlic cloves intensifies their flavors and keeps this soup sugar-free and diabetic friendly.
- Diabetic-Friendly: Made with tomatoes that have a GI of 15, as well as other low carb ingredients, this soup caters to those following diabetic diets without compromising on flavor.
- Simple and Quick: Roasting the garlic adds depth of flavor, but the entire recipe comes together in under an hour, making it perfect for busy weeknights.
- Flavorful and Satisfying: Roasting the garlic unlocks its sweetness and complexity, creating a depth of flavor that complements the rich tomato base. This soup is sure to satisfy your taste buds without compromising on health goals.
Jump to:
- Why This Recipe Is Diabetic Friendly
- Ingredients
- How To Make This Roasted Tomato Soup
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage and Reheating
- Frequently Asked Questions
- More Diabetes Friendly Recipes
- Additional Resources
- Roasted Garlic Tomato Soup
- Want To Save This Recipe?
Ingredients
This low carb tomato soup embraces naturally low-glycemic ingredients to create a flavorful and satisfying experience.
Ripe tomatoes form the base, offering a natural flavor, while still being low-glycemic.
Roasting the garlic unlocks its natural sweetness and adds depth of flavor without added sugar.
A small amount of onion contributes a subtle savory note without ramping up the carb load. And, the addition of herbs like fresh thyme and basil infuses the soup with aromatic complexity.
Finally, a touch of heavy cream is swirled in at the very end, providing a hint of richness and it's natural thickening, keeping this soup both delicious and diabetic-friendly.
Ingredients needed to make this roasted tomato soup:
- Vine ripened tomatoes, cut into quarters
- Salt
- Pepper
- Olive Oil
- Garlic cloves
- Fresh Thyme
- Butter
- Onion, chopped
- Tomato paste
- Vegetable Stock
- Fresh Basil Leaves
- Heavy cream
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Roasted Tomato Soup
- Start with fresh vine ripened tomatoes and fresh thyme and basil leaves. Quarter the tomatoes. Preheat the oven to 350 F.
Roast the Tomatoes
- Place the quartered tomatoes in a baking dish. Add the garlic cloves, fresh thyme, salt, pepper, and drizzle with the olive oil. Bake 35 minutes.
Saute the Onions and Garlic
- In a large dutch oven pot, add the butter and onion and saute for 6 minutes or until the onion is soft and translucent. Add the tomato paste.
Simmer the Roasted Tomatoes
- Add the the roasted tomatoes, garlic, sprigs of the thyme, and the basil leaves to the dutch oven pot.
- Pour the vegetable stock into the dutch oven pot. Cover and simmer on a medium to medium high heat for 30 minutes. Remove the thyme.
Puree the Tomato Soup
- Using a stick blender, puree the pot of roasted tomatoes, basil, and garlic. Puree until smooth and creamy.
Reheat and Serve
- Add the heavy cream and simmer on low for 5-10 minutes until reheated, then serve.
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Substitute chicken broth for a different flavor profile, ensuring it's low carb friendly.
- Add a pinch of red pepper flakes for a touch of heat or experiment with other herbs like thyme or rosemary.
- Consider garnishing the soup with chopped fresh parsley, a dollop of low carb yogurt, or grated Parmesan cheese for added flavor and texture.
- Add add block of cream cheese and let it gently melt in the middle. Ladle up serving with portions of the cream cheese for thick, rich variation. In a crockpot, its a buffet or pot luck self serve favorite!
Tips for Success
Here are a few tips for making this recipe:
- Roast the garlic cloves until golden brown for the best flavor.
- Use an immersion blender or food processor to achieve a smooth and creamy texture.
- Adjust the seasonings to your taste preferences.
Serving Suggestions
Pair this low carb tomato soup with roasted vegetables, a side salad, or a wedge or our Keto Irish Soda Bread (2 Net Carbs). Enjoy it on its own for a light and satisfying lunch or a comforting warm-up on a chilly evening.
Related Recipes
- Irish Bangers and Mash (Low Carb)
- Sugar-Free Blueberry Cheesecake
- Stir Fried Chicken and Green Beans
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Storage and Reheating
- If you have leftover soup, store it in tubs in your refrigerator, it will keep for up to 3 days.
- You can freeze the soup in freezer safe containers for up to 3 months.
- To reheat, defrost overnight in the refrigerator.
- Reheat in the microwave, or in a sauce pan on the stove top.
Frequently Asked Questions
You can omit the heavy cream altogether or substitute it with unsweetened almond milk or coconut milk for a dairy-free option.
Add 8 oz of cream cheese cut into cubes. Let it gently melt into the soup as you stir during the last 5 minutes, taking care not to boil or scorch the soup.
Yes, you can blend the entire soup after cooking for a smoother texture. However, be cautious to only blend ½ full to avoid hot spills.
More Diabetes Friendly Recipes
Additional Resources
- American Diabetes Association: https://diabetes.org/
- International Diabetes Federation: https://idf.org/
- National Institute of Diabetes and Digestive and Kidney Diseases: https://www.niddk.nih.gov/health-information/diabetes
- Centers for Disease Control and Prevention: [https://www.cdc.gov/diabetes/managing/managing-blood-sugar/a1c.html]
Roasted Garlic Tomato Soup
Ingredients
- 2 lb Tomatoes vine ripened, quartered
- 2 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 4 cloves Garlic
- 1 sprig Thyme
- 1 tablespoon Butter
- ½ medium Onion chopped small
- 6 oz Tomato paste
- 3 cups Vegetable broth
- ¼ cup Basil fresh, whole leaves
- 1 cup Heavy cream
Instructions
- Preheat your oven to 350° F.
- Add the quartered tomatoes, garlic cloves, salt, pepper, sprigs of thyme, and drizzle with the olive oil. Bake for 35 minutes.2 lb Tomatoes, 2 teaspoon Salt, 1 teaspoon Black pepper, 2 tablespoon Olive oil, 4 cloves Garlic, 1 sprig Thyme
- Add the butter and onion to an enameled dutch oven pot. Saute on medium high for 5 to 6 minutes until onions are soft and translucent. Add the tomato paste and stir in. Cook for one more minute.1 tablespoon Butter, ½ medium Onion, 6 oz Tomato paste
- Remove the roasted tomatoes from the oven. Add the tomatoes, garlic, 3 of the thyme sprigs, and the fresh basil leaves to the dutch oven pot. Add the vegetable broth. Simmer for 30 minutes.3 cups Vegetable broth, ¼ cup Basil
- Using the stick blender, puree the soup mixture in the dutch oven pot until the tomato soup is creamy. Stir in the heavy cream and reheat on low until ready to serve.1 cup Heavy cream
Notes
- Roast the garlic cloves until golden brown for the best flavor.
- Use an immersion blender or food processor to achieve a smooth and creamy texture.
- Adjust the seasonings to your taste preferences.
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