Roasted {keto} Tomato Soup

Recipes

So a few weeks ago my girlfriends and I (along with our spouses) decided to give KETO a try — all for different reasons as some were for weight loss, others for anti-inflammatory reasons and others just for a hard reset. After our 2 weeks were completed, Cole and I decided to stay on the healthy lifestyle as we really love the anti-inflammatory results we have been feeling. Of course, with added food restrictions I have had to really think about all my recipes to modify and also create new ones.

I was craving something hearty and tomato soup with grilled cheese sandwiches obviously came to mind and I thought I can make this keto easily except I had to figure out a fun grilled cheese substitute. Not only was I able to make a creamy delicious and veggie dense – I added roasted zucchini – tomato soup but I also fried up some cheese in a sauté pan for my keto grilled cheese. SO YUM! So let’s make this great recipe…

Ingredients:

  • 2lbs fresh plum or Roma tomatoes chopped into big chunks
  • 3 TBSP EVOO
  • 2 TBSP salted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 garlic cloves, chopped
  • 1 medium zucchini, chopped
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • pinch of red pepper flakes
  • 5 basil leaves

For the fried grilled cheese:

  • 1 tbsp EVOO
  • 8 slices of sharp cheddar
  • 1/4 cup almond flour
  • 1 egg beaten
  • 1 tsp salt
  • 1 tsp pepper

Directions for the Soup:

  1. Preheat oven to 400 degrees Fahrenheit and place the chopped tomatoes and 2 garlic cloves on a baking sheet. Drizzles with 1 tbsp EVOO and sprinkle with about 1/2 tsp of salt, 1/2 pepper. Bake for about 30 minutes until the tomatoes have caramelized and garlic is soft.
  2. Do the same process to the chopped zucchini in a separate baking dish and add to the oven to cook next to the tomatoes.
  3. Once the tomatoes and zucchini pieces are cook, heat a pot on the stove. Add 1 tbsp EVOO, the butter, remaining garlic and red pepper flakes. Cook until browned.
  4. Add the tomato mixture and zucchini into the large pot. Add the basil and let simmer for about 2 minutes.
  5. Next pour in the chicken stock and use an immersion blender to blend everything smooth.
  6. Pour in the heavy cream, add the parmesan and stir until nicely blended.

Directions for the Fried Cheese:

  1. In one bowl crack the egg and whisk.
  2. In another dish add almond flour, salt and pepper.
  3. Slice you cheese into large long chunks. Add the cheese into the egg first then the flour mixture. Shake off extra.
  4. In a large skillet, heat the oil. Add cheese in and cook until cheese becomes melty. Then remove and it will crisp some. Eat on side or in soup.