My hearty, creamy keto tomato soup is packed with tomato flavor! It is a really easy one pot recipe that is ready in 25 minutes.
There is nothing like a comforting soup to warm you on a cold day, and tomato soup has to be one of the most popular soups out there.
This low carb tomato soup has oodles of flavor and is the perfect lunch or light dinner.
Pair with one of my almond flour biscuits and it is comfort food at its best.
Pre-made tomato soups often contain added sugars. On top of that, they use flour as a thickener, which adds additional carbs.
There's nothing hidden in this homemade keto tomato soup. It is sugar free, gluten-free and even dairy-free.
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🌟 Why You'll Love This Recipe
- Comfortingly creamy. My ketogenic tomato soup is creamy and thick without the need for heavy cream!
- Big on flavor. It is packed with sweet tomato flavor, just like an authentic Italian soup.
- Low carb and keto friendly - One serving contains 7.8g net carbs, which means it fits into a keto diet.
- Easy and quick - Prepare this soup from scratch in only 25 minutes.
- Great for meal prep - Homemade tomato soup is freezer friendly! Make a big batch and have soup ready for busy weeknight dinners.
Ingredients
Here are the ingredients you'll need:
- Extra virgin olive oil
- Canned tomatoes and fresh cherry tomatoes - I like to use a mix of fresh and tinned tomatoes for the best taste. But of course, you can use 2 cans of quality chopped tomatoes or only fresh tomatoes.
- Carrot, celery and onion - The sweetness of carrot enhances the taste. You can leave it out if you prefer a lower carb count.
- Garlic - Fresh garlic tastes better than garlic powder.
- Chicken broth - Or use vegetable broth for a vegetarian version.
- Fresh basil - It's possible to use dried basil in the soup itself, but not in the basil oil.
- Salt and pepper - to taste.
See the recipe card for full information on ingredients and quantities.
Instructions
It's surprisingly easy to make a keto tomato soup. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
STEP 1
Heat the olive oil in a large pan. Add the chopped carrot, celery and onion and sauté on a medium heat until soft. Add the garlic until fragrant.
STEP 2
Add the fresh and the tinned tomatoes, chicken broth, salt and pepper. Stir and bring to the boil, then reduce to a simmer with the lid on slightly ajar.
STEP 3
Stir though chopped basil and blend until smooth.
STEP 4
For the optional basil oil, add basil, oil and pinch of salt to a small blender. I used an electric spice grinder. Blitz until smooth. Drizzle basil oil over soup and serve.
Katrin's Top Tips
#1 Use a high speed blender. Using a Vitamin or a NutriBullet makes the smoothest, creamiest soup.
#2 If you use a hand blender, blend in a tall and narrow container. This way, you prevent the soup splattering and burning you.
#3 How much soup you get depends on how hot the stove is. If you cook at a higher heat, more liquid evaporates and the soup thickens more. Feel free to add more broth to thin it out if necessary, or cook it a little longer if it is too liquid.
Recipe Variations
Here are a few ideas how you can customize the recipe:
- Add a spoonful of red curry paste or a pinch of chili for a spicy kick.
- Swap out the carrot for red bell peppers.
- Grated cheddar cheese, cream or butter give the soup a creamier texture and add sources of fat.
- For a dairy-free creamy soup, add coconut cream.
- Increase the protein by adding shredded chicken or white fish.
- Play with different herbs or spices such as paprika, cumin, Herbs de Provence, thyme or oregano.
Toppings
See below a few other topping ideas for the soup:
- Keto croutons
- Grated parmesan cheese
- A tablespoon of heavy cream, sour cream or Greek yogurt
- Keto cheese chips
- Swirl of extra virgin olive oil
Recipe FAQs
Use a potato masher. The result will be chunkier, but still taste great.
Yes, of course! Roasting the cherry tomatoes in the oven enhances their flavor and adds a delicious smokey note.
I like cherry tomatoes because they have an intense flavor. Tomatoes on the vine or Roma tomatoes are a good alternative. Choose a sweet variety and make sure the tomatoes are ripe.
It is true that tomatoes are fairly high in sugar and carbs. However, my tomato soup recipe works even for a keto diet. One portion is 7.8g net carbs.
I calculated 4 generous servings 1.25 cups (300ml) each.
Serve With
Tomato soup makes a delicious appetizer or light meal. Serve it with a slice of low carb bread, almond flour bread or with keto dinner rolls.
It also pairs well with chia seed crackers or these simple keto seed crackers.
My kids are not on a keto diet and they love eating this soup with a grilled cheese sandwich. I prefer to swap that out for my zucchini grilled cheese (much healthier AND low carb!).
Storage
Refrigerator: Store in the fridge in an airtight container for up to 4 days.
Freezer: Fill into single serve containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop or in the microwave.
Related Recipes
Here are more vegetable based keto soup recipes to try:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Tomato Soup
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 tablespoon olive oil
- 1 carrot small, diced (50g)
- 2 celery stalks diced (80g) ¾ cup chopped
- 1 small onion diced (70g)
- 2 garlic cloves minced
- 14 oz canned chopped tomatoes 1 tin of 400g
- 2 cups cherry tomatoes 300g
- 5 cups chicken broth 1.2 litre
- ¼ cup fresh basil leaves chopped (12g)
- Salt + pepper to taste
Optional Basil Oil
- ¼ cup fresh basil leaves chopped (12g)
- ¼ cup olive oil 60ml
- pinch of salt
Instructions
- Heat the oil in a large pan over a medium heat. Add the chopped carrot, celery and onion and sauté on a medium heat for 3 - 4 mins until soft. Add the garlic for 1 more minute until fragrant.
- Add fresh and tinned tomatoes, chicken broth, salt and pepper. Stir and bring to the boil, then reduce to a simmer for 10 - 15 minutes with the lid on slightly ajar.
- Stir though the chopped basil.
- Place in a blender and blend until smooth. Option to use a hand blender, making sure the soup doesn’t splatter and burn you. Adjust seasoning to taste.
Optional Basil Oil
- Add basil, oil and pinch of salt to a small blender. I used an electric spice grinder. Blitz until smooth and drizzle over the soup.
Janet Bareiss
Was a little too watery for my taste. Flavor is wonderful. I'll just use less broth next time. Added a cup of red lentils to give it a little protein. Added red pepper flakes for heat. Added bay leaf for depth.
Katrin Nürnberger
Thank you for your feedback!
Jackie
A very easy and tasty soup.
I put the onion and carrot in the processor to cut up finely, cooked for a while, then used fresh tomatoes chopped, blitzed and passed through a nylon sieve at the end.
Katrin Nürnberger
That sounds delicious. Thank you for sharing.
Lucinda
Great tomato soup! I took the liberty of adding a teeny bit of non-dairy creamer to take the soup from brothy to creamy—it was delicious!
David Briscoe
Hi,
Could you add some instructions on how to make a simple chicken broth, please? Or is this elsewhere on your site? I've never made ANY kind of broth before. Is it the same as putting chicken stock cubes into boiling water? Or is it more involved than that? As a single bloke I do not eat lots of chicken on a regular basis, so I don't have chicken bones and chicken leftover that I could use. Thanks.
Katrin Nürnberger
Hi David, it's absolutely fine to use chicken stock cubes. I regularly make roast chicken and when I do, I boil the bones with a few veggies. But, there is no need to make your life complicated if all you want is a portion of tomato soup.
Donna B
Looks amazing ! Can't wait to make it