Roasted Tomato Soup with Parmesan Crisps

This must be the most delicious tomato soup I've ever made!

Roasting all the vegetables and aromatics before boiling them in flavorful chicken stock and then blending everything until smooth adds an amazing depth which pairs really well with crunchy Parmesan crisps and some fresh basil. It's a really simple low-carb meal the whole family will love!

Recipe Tips

This recipe makes eight generous servings which will be enough for a light lunch or dinner option, especially when paired with Parmesan crisps and/or some toasted Quick Keto Bread. If you're only cooking for yourself, you can either halve the recipe or freeze any leftovers for later.

If you're serving this creamy vegetable soup as an appetizer rather than a full meal, you'll be able to stretch it to up to 12 servings, about a cup (240 ml) each.

The crunchy cheese crisps in this recipe are made with Parmesan cheese which can be substituted with any hard cheese including pecorino, cheddar and even goat's cheese.

If you need to make this recipe vegetarian, simple replace the chicken stock with some vegetable stock or water, and use a vegetarian friendly cheese.

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Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the tomatoes and remove any green parts. Peel the garlic cloves, carrot and onion. Roughly chop the zucchini, celery, carrot and onion.

   

2. Place everything in a baking tray and drizzle with olive oil. Season with salt and pepper.

3. Place in the oven and bake for 35 to 40 minutes, rotating the tray halfway to ensure even browning. Remove from the oven and transfer into a large soup pot.

   

4. Add the chicken stock (or vegetable stock) and bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 10 minutes. Take off the heat and let it cool down slightly before blending.

   

5. Meanwhile, make the parmesan crisps. Grate the Parmesan (or any Italian hard cheese). Line a baking tray with parchment paper or a baking mat and make 8 small heaps with plenty of space between them as the parmesan will spread while baking.

   

6. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for about 8 minutes, or until light golden and crispy.

   

7. To puree the soup, use and immersion blender and process until smooth and creamy. Taste and season more if needed. Optionally, you can add 2 to 4 tablespoons of low-carb sweetener such as Allulose or Erythritol. Set aside.

   

8. Serve the soup with the parmesan crisps and some fresh basil. To store the soup, let it cool down and refrigerate for up to 5 days, or freeze in manageable portions for up to 6 months. The parmesan crisps can be stored at room temperature.

   

Recipe

Roasted Tomato Soup with Parmesan Crisps

★★★★★4.9 (48 ratings)

This is an easy low-carb vegetable soup recipe for everyday cooking. Roasting adds amazing depth which pairs ...

Hands on

20m

Overall

1h

Servings

8

8.3 g

Net carbs

9.3 g

Protein

19.8 g

Fat

260

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• 1.6 kg cherry tomatoes (3.5 lbs)
• 4 cloves garlic
• 1 large red onion (150 g/ 5.3 oz)
• 1 medium carrot (85 g/ 3 oz)
• 2 medium zucchini (500 g/ 1.1 lbs)
• 4 celery stalks (300 g/ 14.1 oz)
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• 1 ¹/₂ tsp sea salt, or to taste
• ¹/₂ tsp black pepper, or to taste
• 4 cups chicken stock or vegetable stock (960 ml)
• 1 cup grated Parmesan cheese or any Italian style hard cheese (90 g/ 3.2 oz)
• Optional: 2 to 4 tbsp low-carb sweetener such as Allulose or Erythritol
• fresh basil to serve

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the tomatoes and remove any green parts. Peel the garlic cloves, carrot and onion. Roughly chop the zucchini, celery, carrot and onion.

2. Place everything in a baking tray and drizzle with olive oil. Season with salt and pepper.

3. Place in the oven and bake for 35 to 40 minutes, rotating the tray halfway to ensure even browning. Remove from the oven and transfer into a large soup pot.

4. Add the chicken stock (or vegetable stock) and bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 10 minutes. Take off the heat and let it cool down slightly before blending.

5. Meanwhile, make the parmesan crisps. Grate the Parmesan (or any Italian hard cheese). Line a baking tray with parchment paper or a baking mat and make 8 small heaps with plenty of space between them as the parmesan will spread while baking.

6. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for about 8 minutes, or until light golden and crispy.

7. To puree the soup, use and immersion blender and process until smooth and creamy. Taste and season more if needed. Optionally, you can add 2 to 4 tablespoons of low-carb sweetener such as Allulose or Erythritol. Set aside.

8. Serve the soup with the parmesan crisps and some fresh basil. To store the soup, let it cool down and refrigerate for up to 5 days, or freeze in manageable portions for up to 6 months. The parmesan crisps can be stored at room temperature.

Nutrition per serving, about 1 ½ cups/ 360 ml

Carbs 13%Protein 15%Fat 72% of calories

Net carbs

8.3 g

Total carbs

12.7 g

Fiber

4.5 g

Sugars

7.3 g

Protein

9.3 g

Fat

19.8 g

Saturated fat

5 g

Calories

260 kcal

Sodium

687 mg · 29.9% RDA

Magnesium

28 mg · 6.95% RDA

Potassium

939 mg · 47% EMR

Nutrition by ingredient

Per about 1 1/2 cups/ 360 ml	Net carbs	Protein	Fat	kcal
Tomatoes, cherry, fresh, all varieties	3.6 g	1.4 g	0.6 g	34
Garlic, fresh	0.5 g	0.1 g	0 g	2
Onion, red, fresh	1.2 g	0.2 g	0 g	7
Carrot, fresh	0.7 g	0.1 g	0 g	4
Zucchini (summer squash, courgette)	1.3 g	0.8 g	0.2 g	11
Celery stalk, fresh	0.5 g	0.3 g	0.1 g	6
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Chicken stock (broth), chicken only, homemade	0 g	2.4 g	2.4 g	31
Parmesan cheese	0.4 g	4 g	2.9 g	44
Basil, fresh	0 g	0 g	0 g	0
Total	8.3 g	9.3 g	19.8 g	260

Serving size about 1 1/2 cups/ 360 ml

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian