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Roasted Tomato Soup with Parmesan Crisps

4.8 stars, average of 26 ratings

Roasted Tomato Soup with Parmesan CrispsPin itFollow us 148.4k

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.

Roasted Tomato Soup with Parmesan CrispsPin itFollow us 148.4k

Hands-on Overall

Serving size about 1 1/2 cups/ 360 ml

Allergy information for Roasted Tomato Soup with Parmesan Crisps

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

Nutritional values (per serving, about 1 1/2 cups/ 360 ml)

Net carbs8.3 grams
Protein9.3 grams
Fat19.8 grams
Calories260 kcal
Calories from carbs 13%, protein 15%, fat 72%
Total carbs12.7 gramsFiber4.5 gramsSugars7.3 gramsSaturated fat5 gramsSodium687 mg(30% RDA)Magnesium28 mg(7% RDA)Potassium939 mg(47% EMR)

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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps
  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. Roasted Tomato Soup with Parmesan Crisps

Ingredient nutritional breakdown (per serving, about 1 1/2 cups/ 360 ml)

Net carbsProteinFatCalories
Tomatoes, cherry, fresh, all varieties
3.6 g1.4 g0.6 g34 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Onion, red, fresh
1.2 g0.2 g0 g7 kcal
Carrot, fresh
0.7 g0.1 g0 g4 kcal
Zucchini (summer squash, courgette)
1.3 g0.8 g0.2 g11 kcal
Celery stalk, fresh
0.5 g0.3 g0.1 g6 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Chicken stock (broth), chicken only, homemade
0 g2.4 g2.4 g31 kcal
Parmesan cheese
0.4 g4 g2.9 g44 kcal
Basil, fresh
0 g0 g0 g0 kcal
Total per serving, about 1 1/2 cups/ 360 ml
8.3 g9.3 g19.8 g260 kcal

Roasted Tomato Soup with Parmesan CrispsPin itFollow us 148.4k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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