Drink

Roasted tomato sipping broth

Name: Roasted tomato sipping broth
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Tomatoes; 3 oz Celery; 4 tsp Olive oil; Fresh basil, a handful, at the end; Garlic cloves, two, unpeeled; Sea salt, plenty; Black pepper, to taste

Roasting the tomatoes first concentrates them enough that this needs no stock and no cream, which is what keeps it a drink rather than turning it into soup.

6gnet carbs

5gfat

2gprotein

75kcal

Per serving60 minServes 4

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Ingredients

For the whole dish · serves 4

Tomatoes1 lb
Celery3 oz
Olive oil4 tsp
Fresh basila handful, at the end
Garlic clovestwo, unpeeled
Sea saltplenty
Black pepperto taste

Method

6 steps · 60 minutes

Halve the tomatoes and roast them cut side up at 400F for 40 minutes with the garlic alongside.
Cut side up matters. Face down they stew in their own juice and never concentrate.
Squeeze the garlic out of its skins and blend everything with about 1 1/4 cups of hot water.
Pass it through a strainer. Unstrained it is soup, and the whole point is that this can be drunk from a mug.
Basil stirred in off the heat and left two minutes, then strained out. Blended in, it goes muddy and brown.
Salt it harder than seems right. Tomato takes a surprising amount before it tastes of anything.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.