Keto Tomato Soup
This easy keto tomato soup is so creamy and has oodles of tomato flavor. It is a one pot low carb meal that comes together in just 25 minutes. Hearty and comforting - a family favorite.
Servings: 4
Calories: 191kcal
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
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
7.8g net carbs per serving. Makes 4 servings of 1.25 cups (300ml) each.
Nutrition calculated without the basil oil. 7.9g net carbs and 311 calories per portion including the basil oil.
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.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Left over basil oil can be stored in an airtight container for up to 1 week.
Nutrition
Serving: 1.25cups | Calories: 191kcal | Total Carbohydrates: 11.4g | Protein: 8.3g | Fat: 13.4g | Saturated Fat: 4g | Fiber: 3.5g | Sugar: 6.9g
