Keto Roasted Tomato & Garlic Soup – Dairy Free

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   Place the cored tomatoes and peeled garlic on a cookie sheet.
3. 3
   Drizzle with 2 tablespoons of olive oil, salt and pepper.Roast for 30 minutes.
4. 4
   Remove and transfer vegetables and any pan juices to a blender.
5. 5
   Add 2 cups of chicken stock and blend until smooth.
6. 6
   Pour through a strainer (to remove seeds and skin pieces) into a large saucepan.
7. 7
   Add the remaining 2 cups of chicken stock, 2 tablespoons olive oil, nutmeg, anchovy paste and bay leaves.Simmer over medium heat for 10 minutes.
8. 8
   Remove the bay leaves.
9. 9
   Add apple cider vinegar.Stir and taste, season with additional salt and pepper as desired.