These two versions of the Roasted Tomato and Red Pepper Soup are appropriate for keto, whole 30, paleo, vegan, sugar free, and gluten free diets. An easy to make and tasty tomato soup that begins by roasting the seasoned tomatoes, red peppers or capsicum, onion, garlic and basil leaves in the oven. Roasting vegetables brings out the sweetness and creates a richer flavor when cooked in either vegetable stock (vegan) or chicken stock (non-vegan). It takes about 30 minutes to make this, and have it ready to enjoy.

By Angela Wilkes

This simple and easy to make cream of mushroom soup can be made and enjoyed in less then 30 minutes. The soup has a silky, creamy texture and can be made with only button mushrooms or enriched with portobello mushrooms and oyster or porcini mushrooms for a more complex burst of rich flavors. This version was inspired by Heston Blumenthal’s famous cream of mushroom soup, with modifications to make this soup into a keto recipe that is also gluten free, using all natural ingredients.

By Angela Wilkes