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.
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!
By Carolyn Ketchum of All Day I Dream About Food