This delicious Keto Tomato Soup is possibly the best tomato soup you will ever eat! Perfectly creamy and full of flavor and simple to make!
You know what would make this soup more perfect?
Good thing this simple soup is SLAMMIN’ even without the grilled cheese situation.
And some other yummy ingredients…but still.
I might go as far as to say that this is the best tomato soup recipe that you will ever eat. Just going to throw that out there into the universe.
Why you will LOVE this soup
Soup is such an easy, cozy meal to have in those cold winter months. When I’m really cold and can’t seem to warm up, a MASSIVE bowl of soup almost always does the trick! Today’s low carb tomato soup will do just that, and may even bring you right back to your childhood with its simple tomato-ey goodness and nostalgic flavor. It’s perfect for the kids and picky eaters in your crew! Also, if you’re following a low carb or keto diet plan, this is the perfect soup for you with the added bonus being that it’s insanely easy to make!
I love a recipe that includes wholesome and healthy ingredients with no funny sounding additives. This keto tomato soup recipe uses tomatoes, broth, and a variety of spices to achieve the perfect creamy texture and rich, warm flavor that you’re going to love! Here’s what you’ll need to make it:
- Roma Tomatoes
- Olive Oil
- Chicken Broth
- Tomato Paste
- Dried Basil
- Bay Leaf
- Whipping Cream
- Fresh Basil
How to make Keto Tomato Soup
Fire up the oven and let it preheat while you get things ready. Line a baking sheet with parchment paper.
Chop up your tomatoes into quarters and place them in a bowl. Add in the oil and garlic and a bit of the salt. Toss to coat them all evenly, then spread them onto the baking sheet. Place it into the oven and cook until the tomatoes are soft and wrinkly.
Transfer the tomatoes to a blender and blend until smooth. Pour into a saucepan with all ingredients except for the cream.
Bring the mixture up to a boil. Once it is boiling, reduce the heat and allow the soup to simmer for a while.
Remove the soup from heat and stir in the cream. Serve it up with basil and DEVOUR!
This keto tomato soup is cozy as can be all on its own, but I’m also always up for jazzing up my recipes by adding sides! I recommend serving a bowl of soup with your favorite sandwich, whether it be a gluten free grilled cheese hummus sandwich, a cottage cheese sandwich, or your favorite meat and veggies on keto bread if you need it to be low carb. The sandwich possibilities are endless because SO many would pair beautifully with this tomato soup!
How to make it in the Instant Pot
If you want to speed things up and cook this stove top tomato soup, I recommend pulling out your instant pot! To make it in the instant pot, simply place all the ingredients into the instant pot and cook on manual high pressure for 10 minutes. Let the steam release naturally, then stir in the cream to finish it off!
Is tomato OK to have on the Keto diet?
YES! Tomatoes are technically a fruit, however compared to other fruits they are very low in carbohydrates, making them perfect for those eating Keto.
How to make it Paleo
If you want to make this tomato soup paleo, you totally can! You’ll want to replace the cream with full fat coconut milk instead. Keep in mind that your soup may have a slight coconut flavor if you use coconut milk!
How to freeze tomato soup
This tomato soup freezes really well! I recommend pouring any leftover soup into an airtight, freezer safe container or a heavy duty zip lock style freezer bag and labeling it, then placing it in the freezer. It will last up to 3 months this way!
More easy and healthy soup recipes
- 1 1/2 lbs Roma tomatoes
- 1 1/2 Tbsp Olive oil
- 2 tsp Garlic, minced
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 Cups Chicken broth (not sodium reduced)
- 2 Tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Bay leaf
- 1/2-3/4 tsp Salt, to taste (we like 3/4 but we like things on the salty side)
- 1/2 Cup Whipping cream
- Very thinly Sliced fresh basil, for serving
- Pre heat your oven to 400 degrees and line a large baking sheet with parchment paper
- Chop the tomatoes into 1 inch cubes and toss with the oil, garlic, 1/4 tsp of the salt and pepper. Spread onto the baking sheet.
- Cook until soft and skin is wrinkly, about 25-30 mins.
- Transfer the tomatoes and their juices into a blender and blend until smooth.
- Add the tomatoes into a large sauce pan along with all the other ingredients, except the cream.
- Bring to a boil on high heat. Once boiled, reduce the heat to medium low and simmer for 15 mins.
- Remove from heat and stir in the cream. Adjust the salt if necessary.
- Serve with basil and SLURP UP!
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