Easy Low Carb Creamy Tomato Soup Recipe (Keto)

Craving a warm bowl of tomato soup? Ditch the canned version and try this tasty Low Carb Creamy Tomato Soup recipe instead! Made with fresh, juicy tomatoes, this easy tomato soup is packed with the scrumptious flavors of roasted garlic, onions, and tomatoes. Plus, it only takes less than an hour to prepare and is guaranteed to put a smile on everyone's face!

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Now that my tomatoes are ripening in my greenhouse - all at the same time - I have been busy trying out new recipes to use them up!

One of my current favorites is this creamy tomato basil soup. We had a cool day here (I had to put a sweater on and thought about turning on the furnace), and it was so nice to wrap my hands around this cozy, flavorful soup.

I discovered that by roasting the tomatoes, it really brings out their flavor. And garlic - I threw a whole entire bulb in with it! So yummy!

Almost everything I used for this homemade tomato soup recipe was out of my garden - or greenhouse - tomatoes, red onion, garlic, and fresh basil.

While this soup is low-carb, it doesn't mean you have to be on the keto diet to eat it. Everyone and anyone will love this fresh tomato soup recipe.

It is so much better than the canned variety - and so much healthier. There's nothing better than fresh tomato flavor!

And what goes perfect with a bowl of tomato soup? A yummy grilled cheese sandwich of course! And you can even make it with low carb bread! It's perfect for a quick and easy meal!

Looking for more tomato recipes? Then you have to check out my Panera Copycat Tomato Basil Cucumber Salad, Homemade Chunky Salsa with Fresh Tomatoes, and my Lasagna with Ricotta Cheese.

And if you want to do some canning, make my Homemade Salsa For Canning Recipe!

Jump to:

• ❤️ Why You Will Love This Recipe
• 🍅 Ingredient Notes + Substitutions
• 🥣 How To Make This Creamy Low Carb Tomato Soup Recipe
• 💭 Expert Tips
• ❓ Recipe FAQs
• 👩🏻‍🍳More Delicious Homemade Soup Recipes
• 📋 Recipe
• 💬 Comments

❤️ Why You Will Love This Recipe

• Best flavor: Say goodbye to bland, canned tomato soups and prepare for a burst of flavor! This recipe uses fresh tomatoes to take your soup to a whole new level!
• Roasted to perfection: We're taking those gorgeous fresh tomatoes and giving them the royal treatment - roasting them in the oven with some garlic. Trust me; this is where the magic happens! The heat works wonders, turning those ordinary tomatoes into caramelized gems bursting with flavor.
• Low-Carb and Keto-friendly: If you're on a low carb diet or ketogenic diet, rejoice! This recipe gives you all the creamy satisfaction without derailing your goals. You can still have comfort food without the carbs!
• Endless customization options: Not only is this recipe delicious as is, but it can also be customized to suit your tastes. Want to add a kick of spice? Throw in some diced jalapeños or sprinkle in some red pepper flakes. Craving some extra protein? Toss in some cooked chicken or shrimp for a heartier meal.
• Great way to use fresh tomatoes: Make a big pot of this soup when tomatoes ripen faster than you can eat them - even make extra for meals throughout the week!

🍅 Ingredient Notes + Substitutions

Only a handful of simple ingredients are needed to make this creamy roasted tomato soup recipe - you can find everything at your local grocery store!

• Tomatoes. I used fresh-picked tomatoes - and any kind will work. Beefsteak tomatoes and Roma tomatoes work well, as do cherry tomatoes. Yellow tomatoes are also delicious, and they are lower in acid too.
• Onion. I used an entire red onion, but you can use yellow onion or a white onion.
• Garlic. I used a whole garlic bulb. You don't even have to peel it! Just cut off the top and roast it. And the individual cloves pop right out after roasting!
• Chicken stock. You can also use vegetable stock.
• Basil. Fresh basil adds such an amazing flavor. If you don't have fresh, you can use dried basil - but you only need about a third of the amount.
• Heavy whipping cream. This is used to give the soup a smooth and creamy texture. You can also use a can of coconut cream if you want a dairy-free option.

See the printable recipe card for quantities and a complete list of ingredients.

🥣 How To Make This Creamy Low Carb Tomato Soup Recipe

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C).

Cut the tomatoes in half and place on a baking sheet - cut side up.

For easy cleanup, use a piece of parchment paper. Cut the onion into quarters and place on the baking sheet.

Cut the top off the garlic bulb and place it on a small square of aluminum foil. Drizzle the tomatoes, onion, and garlic bulb with olive oil. Sprinkle with salt and pepper. Wrap the garlic bulb tightly in the aluminum foil.

Step 2: Roast Away

Drizzle the tomatoes and onion with olive oil, season with salt and pepper, and roast everything for 25-30 minutes or until soft and the tops are starting to turn brown.

Step 3: Blend the Roasted Vegetables

Once the roasted tomatoes, garlic, and onion are beautifully roasted, add them to a blender or large pot. Squeeze the garlic out of its skin and add it to the blender (or pot) along with the fresh basil.

Now it's time to blend! Blend until the ingredients are smooth. If you don't have a blender, you can use an immersion blender (as seen below), but it splatters quite a bit (a lot), so you have more of a mess to clean up.

You can also use a food processor, but you may need to do it in batches so it doesn't overflow. The blender was definitely the quickest and easiest.

Step 4: Simmer with Broth

Once the ingredients are blended, pour the mixture into a soup pot or Dutch oven. Next, pour in the chicken or vegetable broth, and bring the mixture to a simmer over medium heat. Let it bubble away for 10-15 minutes to allow the flavors to meld together.

Step 5: Cream it Up

Next, add the heavy cream, and simmer for an additional 5 minutes until hot and steamy.

Step 6: Serve

Finally, ladle your soup into bowls, and garnish with some fresh basil. You can also sprinkle on some parmesan cheese if you like.

And that's all there is to it! Season to taste with salt and black pepper if desired.

Enjoy!

💭 Expert Tips

• Choose Ripe Tomatoes: The better your tomatoes, the better your soup. Look for ripe, in-season tomatoes that are firm to the touch and fragrant.
• Even Roasting: Cut the tomatoes and onion to relatively even sizes so they cook evenly. You don't want any burnt pieces!
• Wrap the Garlic: Garlic can roast quicker than tomatoes and onions, so wrap it in aluminum foil to ensure it doesn't burn.
• Blending Options: If you like a chunkier texture, don't blend the soup as much. For a velvety smooth texture, blend longer. You can also strain the soup to remove any tomato skins that don't blend up.
• Fresh Herbs are Best: Use fresh basil - it adds amazing flavor!
• Dairy-Free Version: If using coconut cream, add it gradually and taste as you go, as it can have a stronger flavor.
• Watch the Salt: If you're using store-bought broth, even the low-sodium versions can contain quite a bit of salt, so be cautious with adding additional salt.
• Serve with a Side: Though the soup is filling on its own, serve the soup with low-carb crackers or a grilled cheese sandwich made with low carb bread.
• Store Properly: If you have leftovers (lucky you!), store the soup in an airtight container in the fridge. It will keep for up to 3 days and makes a great quick meal.
• Make it Ahead: This soup is excellent for making ahead. The flavors often deepen when left to mingle in the fridge overnight. It's great for meal prep!

❓ Recipe FAQs

👩🏻‍🍳More Delicious Homemade Soup Recipes

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