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    Home » Dairy Free » Roasted Tomato Bisque – Low Carb and Dairy-Free

    Published: Aug 28, 2018 · Modified: Apr 12, 2020 by Carolyn

    Roasted Tomato Bisque – Low Carb and Dairy-Free

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    3.6K shares
    Jump to Recipe Print Recipe

    Creamy tomato bisque that’s totally dairy free! This lovely low carb roasted tomato soup is thick and delicious, and full of healthy fats. So easy to make and the kids loved it too! Paleo and keto-friendly. This post is sponsored by California Avocados.

    Dairy Free Low Carb Roasted Tomato Bisque in a white bowl with a tomato and avocado in the background

    There are some recipe ideas that I know from the beginning will be amazing. And then there are some that take me by surprise, because I didn’t expect to like them that much. This delicious dairy free tomato bisque falls into the latter category. I knew it would be tasty enough but I didn’t expect to love it. And love it I did. It’s a fantastic summer soup recipe, perfect for using your fresh garden tomatoes.

    What makes this dairy free soup so thick and rich and creamy? Avocados! Hooray for avocados.

    Roasted tomato soup being poured into a white bowl from a blender

    I’ve long noticed that avocados have a magic thickening power. Every time I blend them into something like a soup or a sauce, I have trouble actually getting the mixture thin enough to pour. They are way better than bananas as a thickener and they happen to be better for you too. More potassium, more fiber, more heart healthy fats.

    Check out my Avocado Green Tea Smoothie here. Thick and rich and packed with power!

    Seriously, dude, those avocados are amaze-balls. Especially those perfect California Avocados. We have about 1 month left on Cali Avo season and this makes me very very sad. If you see me crying in a corner in the next week or two, it’s because I have to say goodbye to my favourite green fruit for the next few months.

    Tomato bisque in a white bowl with avocado slices on top

    How To Make Roasted Tomato Bisque

    Anyway, I am trying to make the most of what’s left of the season and a light summery soup that used some of my homegrown tomatoes seemed like just the thing. These tomatoes are so perfectly sweet already, but roasting them brings out even more sweet summer flavor. So I tossed them with some oil, salt, and pepper and roasted them for about 30 minutes.

    After that, it was ridiculously easy. I simply blended the tomatoes with an avocado and some chicken broth until it was a thick but pourable consistency. I rewarmed it gently in a pan and voila! Our low carb tomato soup was ready to go.

    A spoonful of roasted tomato soup above a bowl full of the soup

    Here’s the thing about using avocados as a thickener. You can play up the flavor or play it down, according to your taste. Two of my kiddos like avocado but the third one does not. I didn’t tell them that this roasted tomato soup contained any such thing and they all happily gobbled it down.

    But you can also play up that creamy avocado flavor by adding some slices as garnish and perhaps a little chipped cilantro. Give it a little southwestern edge, as it were. It’s really up to you.

    So there you have it. A healthy dairy-free tomato bisque recipe. You need this in your life!

    Top down photo of roasted tomato bisque

    Top down photo of roasted tomato bisque

    Dairy Free Roasted Tomato Bisque

    Creamy tomato bisque that's totally dairy free! This lovely low carb roasted tomato soup is thick and delicious, and full of healthy fats. So easy to make and the kids loved it too! Paleo and keto-friendly.
    4 from 3 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Soup
    Keyword: roasted tomato soup, tomato bisque
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 94kcal

    Ingredients

    • 1 lb fresh tomatoes cored and coarsely chopped
    • 2 cloves garlic peeled
    • 2 tablespoon avocado oil
    • Salt and pepper
    • 1 California Avocado pitted and peeled
    • 3 cups chicken broth

    Instructions

    • Preheat oven to 425F and spread tomatoes and garlic in a single layer in a large baking dish. Drizzle with the oil and sprinkle with the salt and pepper. Bake 30 minutes or until tomatoes have caramelized.
    • Transfer to a food processor or high powered blender. Add the avocado and the chicken broth and blend until smooth.
    • Transfer to a pot to warm through before serving. It's also delicious served chilled!
    Nutrition Facts
    Dairy Free Roasted Tomato Bisque
    Amount Per Serving (1 cup)
    Calories 94 Calories from Fat 71
    % Daily Value*
    Fat 7.9g12%
    Carbohydrates 7.3g2%
    Fiber 2.9g12%
    Protein 3.7g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    3.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Brad says

      January 16, 2022 at 3:32 pm

      1 star
      Worst recipe ever. Did not become creamy. It was like chicken tomato soup and did not taste well.

      Reply
    2. Debra Huewe says

      July 22, 2021 at 8:47 pm

      2 stars
      Sorry, I made this today and had it tonight with grilled cheese sandwiches. We both decided it was not for me and threw the leftovers out. I didn’t finish mine so threw that out to. We used Roma tomato’s and followed your recipe as written. I always appreciate dairy free recipes as my husband and in part me cannot tolerate dairy. So we are very disappointed that this soup didn’t turn out as expected.

      Reply
    3. Martine Dubois says

      July 20, 2019 at 11:20 am

      Omg! We just made it and not only os ot so quick but sooo yummy!

      Reply
      • Carolyn says

        July 20, 2019 at 2:15 pm

        Glad to hear it!

        Reply
    4. Fiona Jones says

      February 19, 2019 at 7:01 pm

      5 stars
      This is really delicious & simple to make. My recommendation: make a double batch!
      We’re new to keto & this site gives delicious ideas. Before going keto, we used to eat vegetarian half the week. I really relish keto veg recipes. Most aren’t filling enough for my husband. I’d welcome more!
      Thanks for this. It’s delightful.

      Reply
      • Carolyn says

        February 19, 2019 at 10:33 pm

        Glad you liked it!

        Reply
    5. Sarah says

      October 22, 2018 at 8:35 pm

      Just made this- it’s delicious! I ended up going back and roasting another pound of tomatoes- I think my avocado was too big so my first try tasted a little heavy on the avo- adding in more roasted tomatoes worked perfectly!

      Reply
    6. Michelle says

      September 07, 2018 at 6:29 pm

      Do you think this would freeze well?

      Reply
      • Carolyn says

        September 07, 2018 at 6:31 pm

        I honestly didn’t try so I can’t say for sure.

        Reply
      • Kay says

        October 06, 2018 at 9:39 am

        I just made this. Not only was it delicious, it froze beautifully into single serve cups! Yum!

        Reply
        • Carolyn says

          October 06, 2018 at 12:17 pm

          So glad to hear that!

          Reply
    7. Tammy Kaylor says

      September 02, 2018 at 10:47 am

      Hi Carolyn,
      I love some basil in my tomato soup. Wondering if I could sub basil for cilantro without altering the dish too much.

      Reply
      • Carolyn says

        September 02, 2018 at 11:09 am

        Sure thing! It would be amazing.

        Reply
    8. Amy Proctor says

      August 28, 2018 at 3:23 pm

      Hi Carolyn, just wondered if you peeled the tomatoes at all before or after roasting? Can’t wait to try this.

      Reply
      • Carolyn says

        August 28, 2018 at 7:15 pm

        I don’t bother for roasted tomatoes. They taste good with the skin in this case and they hold together better.

        Reply
    9. Nanabella says

      August 28, 2018 at 9:49 am

      5 stars
      Hi Carolyn! You can always freeze a bunch of avos so you don’t have to go without…😃👍🏻❤️

      Reply
    10. Betsy says

      August 28, 2018 at 8:32 am

      Wow! I love tomato soup, and I never would have thought to add avocado for thickening. I’ll definitely try it before the season is over. Thanks!

      Reply
    11. Pamela says

      August 28, 2018 at 6:03 am

      This looks amazing. A local chain has a pepper jack tomato soup that I miss since switching to Keto woe. I know it would no longer be dairy-free, but I will try this and add in some shredded pepper jack!

      Reply
      • Carolyn says

        August 28, 2018 at 7:25 am

        Hey if you don’t have to be dairy-free, then do what you like. I don’t either but I do love how avocados thicken things without ever needing heavy cream or cream cheese.

        Reply

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