This hearty low carb tomato soup is packed with tomato flavor! It is a really easy one pot recipe that is ready in 25 minutes. The soup has a creamy texture and just 7 grams of net carbs per serve.
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.
Let's talk about carbs in tomato soup. It is true that tomatoes are fairly high in sugar and carbs. However, I have calculated the perfect amount so the recipe works even for a keto diet.
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 tomato soup. It is sugar free, gluten-free and even dairy-free.
🌟 Why You'll Love This Recipe
- Creamy, smooth texture
- Packed with tomato flavor
- Low carb and keto friendly - just 7.8g net carbs
- Easy and quick - ready in 25 minutes
- Great for meal prep - freezer friendly
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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 - The sweetness of carrot enhances the taste. You can leave it out if you prefer a lower carb count.
- Celery
- Onion
- 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.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 for 1 more minute 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.
Top tips
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.
FAQ
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.
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.
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:
Tried this recipe? Give it a star rating below!
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Recipe
Low Carb 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. ***As an Amazon Associate I earn from qualifying purchases.
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.
Notes
Nutrition
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Donna B
Looks amazing ! Can't wait to make it