This creamy keto tomato soup is made with fresh, juicy tomatoes, roasted garlic, and onion, and is ready in under an hour!
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Looking for more tomato recipes? Check out my Panera 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!
One of my favorite soups is this creamy tomato basil soup. I discovered that roasting tomatoes brings out their flavor. Serve this soup with Keto pretzel bites or 90 second keto bread for an easy low-carb meal!
And you can even make the chicken stock using this homemade Chicken Bouillon powder.
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Why You'll Love It
Best flavor: So much more flavorful than canned tomato soups.
Low-Carb and Keto-friendly: This soup is low in carbs, so you can still have comfort food without the carbs.
Customizable: Want to add some spice? Throw in some diced jalapeños or sprinkle in some red pepper flakes. Want extra protein? Toss in some cooked chicken, shrimp, or black beans.
Ingredient Notes + Substitutions
- Tomatoes. I used fresh-picked tomatoes, but any kind will work. Beefsteak and Roma tomatoes work well, as do cherry tomatoes. Yellow tomatoes are also delicious and lower in acid.
- Onion. I used an entire red onion, but you can use a 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 or vegetable bouillon.
- Basil. Fresh basil has the best 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 gives the soup a smooth and creamy texture. For a dairy-free option, use a can of coconut cream instead.
See the printable recipe card for quantities and a complete list of ingredients.
How to Make Keto Tomato Soup
Step 1: Preheat and Prepare
Preheat your oven to 400°F.
Cut the tomatoes in half and place them on a baking sheet, cut side up. For easy cleanup, use a piece of parchment paper. Cut the onion into quarters and place them 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 simmer for 10-15 minutes so the flavors 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
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!
Jeri's Top Tips
- Use Ripe Tomatoes: The better your tomatoes, the better your soup will be.
- Even Roasting: Cut the tomatoes and onion into similar sizes so they cook evenly.
- Blending: 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.
- 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.
Recipe FAQs
Yes, you can use canned tomatoes if fresh ones are not available. Just be sure to drain all the liquid from the tomatoes, and cut whole tomatoes in half before roasting.
Absolutely! Substitute the chicken broth with vegetable broth and the heavy cream with coconut cream.
Yes! Roasted red peppers or carrots can add extra nutrition and flavor to this low-carb tomato soup recipe. Just be mindful of the additional carbs if you're following a strict low-carb diet.
If the soup is too thick for your liking, simply add more broth and adjust the seasoning as needed until you reach your desired consistency.
A fresh green salad, low-carb crackers, or roasted vegetables make great sides for this soup. If you're not strictly low-carb, crusty whole-grain bread or grilled cheese sandwiches are delicious too!
If you like this post on this creamy Low Carb Tomato Soup Recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Printable Recipe
Keto Tomato Soup
Equipment
- Blender
- Soup pot
Ingredients
- 2 pounds fresh tomatoes (halved)
- 1 whole garlic bulb
- 1 large onion (peeled and quartered)
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil
- 4 cups chicken stock (or vegetable stock)
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 400°F.
- Place halved tomatoes and quartered onions on a parchment paper-lined baking sheet, cut side up. Cut the top off the garlic bulb and place it on a small square of aluminum foil. Place it on the baking sheet as well.
- Drizzle the tomatoes, onion, and garlic bulb with olive oil. Sprinkle with salt and pepper. Wrap the garlic bulb tightly in the aluminum foil.
- Roast the vegetables in the oven for 25-30 minutes, until they are soft and turning brown on top.
- Add roasted vegetables and fresh basil to a blender. Blend the ingredients until smooth.
- Pour the blended mixture into a soup pot. Whisk in the chicken broth and bring just to a boil over medium heat. When bubbling, turn the heat down to low, with the lid off, and simmer for 15 minutes.
- Whisk in the heavy cream and simmer for 5 minutes more.
- Ladle into soup bowls and garnish with fresh basil if desired. Enjoy!
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Notes
-
- Use Ripe Tomatoes: The better your tomatoes, the better your soup.
- Even Roasting: Cut the tomatoes and onion in similar sizes so they cook evenly.
- Blending: 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.
- 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.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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