Low Carb Low-Calorie Homemade Tomato Soup

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You won’t miss the carbs, calories, or cream in this Low-Carb Low-Calorie Homemade Tomato Soup. It’s creamy and full of fresh tomatoes and herbs.

Why We Love This Soup

• This soup is not only good but it’s good for you – low in calories and carbohydrates.
• You won’t believe how fresh the soup tastes. It’s like fresh tomatoes right off the vine.
• Soup is the perfect meal for lunch or dinner. It’s comfort food in a bowl. I like to call this soup a “hug in a mug”.

Ingredients

• Canned Peeled Tomatoes – I use a 14.5-ounce can of San Marzano brand tomatoes. If you cannot find the small can buy the large one, use half and freeze the other half in a zip-top bag.
• Roma Tomatoes – I recommend using Roma tomatoes which are also called plum tomatoes. They are especially sweet and have a rich flavor because they are grown in volcanic soil.
• Chicken Broth – substitution = Chicken Stock or Vegetable Stock
• Fresh Thyme Sprigs
• Extra Virgin Olive Oil
• Minced Garlic
• Salt and Pepper

Let’s Make Low Carb Low-Calorie Homemade Tomato Soup

1. Slice the tomatoes into quarters.
2. Toss the tomatoes with olive oil and salt and pepper.
3. Place them on a cookie sheet and roast them for 15 minutes at 375°.
4. When the tomatoes are finished roasting, pour the entire pan of roasted tomatoes, with juices, into a blender.
5. Add the can of peeled tomatoes including the juice.

6. Blend until smooth.
7. Pour the tomato soup, from the blender, into a stove-top pot.
8. Add the chicken broth and thyme.
9. Bring it to a boil, reduce to a simmer, and simmer for 10-15 minutes.
10. Garnish with fresh thyme.
11. Taste and add additional salt and pepper if needed.

Frequently Asked Questions

I’m a vegetarian, can I use vegetable broth instead of chicken broth?

Yes, you can absolutely substitute vegetable broth.

How many calories are in 1 serving of this soup?

There are approximately 54 calories and 10.5 grams of carbs in one 6-ounce serving of this soup.

What’s so special about San Marzano tomatoes?

San Marzano tomatoes are an Italian product, but you can buy them in most grocery stores. They are a type of plum tomato, like a Roma tomato, but they are longer and thinner than Roma tomatoes. They also have a strong tomato flavor and have a thicker skin. They are perfect for making soups, sauces, and stews.

Krazy Kitchen Mom Tips

• I recommend buying and using peeled whole canned tomatoes for this recipe. And of course, I recommend using San Marzano canned tomatoes if you can find them.
• When making any recipe using canned or fresh tomatoes, add a teaspoon of sugar to cut down on the acidity of the tomatoes.
• We like this soup just as much on the second day as the first. It can be stored in an airtight container in the refrigerator for 3-4 days.
• This soup also freezes well. Make sure it’s room temperature and freeze it in an airtight container for 3 months. Thaw in the refrigerator for 24 hours before reheating.

More Easy and Delicious Soup Recipes

1. Broccoli Cheese Soup
2. Light Greek Lemon Orzo Chicken Soup
3. French Onion Soup
4. White Bean Tomato Soup

Laura Franco

Low Carb Low Calorie Homemade Tomato Soup

Ready in 30 minutes, you won't even miss the carbs, calories, or the cream in this Low Carb Low-Calorie Homemade Tomato Soup. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins Servings: 4 6-ounce servingsCourse: SoupCuisine: American Ingredients Method Notes

Ingredients

• 4-6 Roma tomatoes
• 1 TBS extra virgin olive oil
• 1/2 tbsp minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14.5 ounce can of whole, peeled San Marzano tomatoes
• 1 cup low sodium chicken broth substitution: vegetable broth
• 3 TBS fresh thyme substitution: 1 TBS dried thyme
• 4 fresh Thyme sprigs for garnish

Method

1. Preheat oven to 375°
2. Slice the tomatoes into quarters.
3. Toss the tomatoes in the olive oil, salt, and pepper.
4. Place the tomatoes onto a cookie sheet and add salt and pepper.
5. Roast them for 15 minutes.
6. When the tomatoes are finished roasting, pour the entire pan of tomatoes (with juices) into a blender.
7. Add the can of whole tomatoes (juices included).
8. Blend until smooth.
9. Pour the tomato soup, from the blender, into a stove-top pan.
10. Add the chicken broth and thyme.
11. Bring to a boil, reduce to a simmer and cook for 10-15 minutes.
12. Garnish with fresh thyme sprigs (optional).

Notes

Krazy Kitchen Mom Tips

• I recommend buying and using peeled whole canned tomatoes for this recipe. And of course, I recommend using San Marzano canned tomatoes if you can find them.
• When making any recipe using canned or fresh tomatoes, add a teaspoon of sugar to cut down on the acidity of the tomatoes.
• We like this soup just as much on the second day as the first. It can be stored in an airtight container in the refrigerator for 3-4 days.
• This soup also freezes well. Make sure it’s room temperature and freeze it in an airtight container for 3 months. Thaw in the refrigerator for 24 hours before reheating.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

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