Low Carb Keto Tomato Soup

This 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.

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Recipe Variations
• Instructions
• Expert Tips
• Recipe FAQs
• Serve with
• Toppings
• Storage
• Related recipes
• Recipe

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.

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.

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.

Expert Tips

Here is what you need to know to make the recipe perfectly:

Use a high speed blender. Using a Vitamin or a NutriBullet makes the smoothest, creamiest soup.

If you use a hand blender, blend in a tall and narrow container. This way, you prevent the soup splattering and burning you.

Recipe FAQs

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.

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
• 2 ingredient low carb chips
• Swirl of extra virgin olive oil

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:

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