In a large pot over medium heat, add in olive oil, carrot, onion, and garlic.

Cook for around 5 minutes or until onion is soft.

Add and mix in almond flour and tomatoes.

Continue to cook for a couple minutes while breaking down the tomatoes.

Add and mix in chicken broth and oregano.

Bring to a boil.

Once at a boil, reduce heat to low and let cook for around 10 minutes.

Carefully transfer small amounts of the tomato soup into a food processor or blender.

Blend until smooth and return back into the pot.

Continue to blend small amounts until soup is to your desired chunky or smooth consistency.

In the pot, add and mix in heavy cream and shredded chicken.

Cook for a couple minutes and remove from heat.

Once cool, evenly divide recipe into 4 servings to come as close as possible to the given macros.