Keto Roasted Tomato Jalapeno Cheddar Soup

Keto Roasted Tomato Jalapeno Cheddar Soup

Ingredients

• 2 lb fresh tomatoes ((coarsely chopped))
• 2 jalapeno chilies ((coarsely chopped))
• 2 clove garlic ((coarsely chopped))
• 1/4 cup avocado oil
• sea salt
• black pepper
• 4 cup vegetable broth
• 4 oz cream cheese ((coarsely chopped))
• 2 cup cheddar cheese ((coarsely chopped))

Instructions

1. Preheat your oven to 400 degrees F.
2. Spread the tomatoes, jalapenos, and garlic cloves on a rimmed baking sheet or a 9×13 glass or ceramic baking dish.
3. Drizzle the oil over the top along with a few generous sprinkles of salt and pepper.
4. Toss well to combine.
5. Roast for 30 minutes, until the tomatoes have begun to caramelize.
6. Transfer to a large saucepan set over medium heat.
7. Add the broth and bring to a simmer.
8. Add the cream cheese and stir until melted.
9. Use an immersion blender to puree the soup until smooth.
10. Alternatively, you can puree the soup in batches in a blender or food processor and then return it to the pot.
11. Add the shredded cheese, a handful at a time, and stirring in between additions to allow each handful of cheese to melt.
12. Serve with an extra sprinkle of cheese, if desired.
13. Calories 292 | Fat 26.1g | Protein 11.3g | Carbs 8.3g | Fiber: 1.5g