Made with roasted tomatoes, onions, garlic, and chicken stock, this creamy keto tomato soup is the gluten-free dish that one craves on a cold day. It's a very comforting food that you can make for your family and friends in under 30 minutes.
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Ingredients you will need
Fresh tomatoes - Juicy vine tomatoes are perfect for this low carb keto soup recipe. If you decide to use Roma or Plum tomatoes instead, you might need to add extra chicken stock as these types have less water content. No matter which tomato type you use, make sure that they are ripe!
Onions and garlic - I use yellow onions and garlic as aromatics. If you want your soup to have an extra sweetness to balance out tomatoes acidity, replace yellow onions with red ones.
Seasoning - Salt, black pepper, and a pinch of cayenne pepper - the combination that always works!
Chicken stock - I prefer chicken stock for my low carb tomato soup, but you can replace it with a vegetable one.
Fats - I use olive oil to roast the tomatoes and butter to cook the onions and garlic. You can use olive oil for both or choose avocado oil instead.
Heavy cream - It should be at least 36% fat to prevent curdling.
Step by step directions
Preheat the oven to 200C (390F) and line a baking sheet with parchment paper.
Place tomatoes on the baking sheet, drizzle with olive oil, and season with salt and black pepper to taste. Bake for 25 minutes or until the tomatoes have brown spots on the skin.
Melt the butter in a stockpot over a medium heat. Add onions, cook until softened, then add garlic, season with salt and cayenne pepper, and cook until golden. Remove from the heat.
When the tomatoes are done, remove them from the oven and place them into the stockpot with onions and garlic. Season with salt and cayenne pepper and cook together for 2 minutes over a medium heat, stirring occasionally.
Add the chicken broth, bring to a light simmer, and cook for 5 minutes. Then, add the heavy whipping cream, let the soup cook for an additional 2 minutes, taste, and add more salt if needed. Remove the pot from the heat and, using an immersion blender, cream everything together until smooth.
Pour our low carb soup into a serving bowl, garnish with some freshly chopped basil, and serve.
Serving ideas
Keto-friendly low carb bread, like these KETO DINNER ROLLS and MICROWAVE KETO BREAD, or crackers like LOW CARB CHIA CRACKERS and KETO SEED CRACKERS are perfect to serve with a fresh tomato soup. If you want something more fulfilling, make grilled cheese sandwiches to serve on the side. You can check the recipe here >> KETO GRILLED CHEESE.
Carbs in easy keto tomato soup recipe
This delicious homemade tomato soup is just perfect for a low carb and keto diet. This recipe will serve 5 people with around 7g net carbs per serving.
FAQ
Stored in the fridge, tomato soup will last for up to 3 days.
Yes, you can! Let the soup cool down completely before freezing. You can freeze it in a large air-tight glass container or freezer bags for about 3 months.
Yes, you can – and it's a time saver for many people. Cook your aromatics first, then add canned tomatoes (1 large can/ 28 ounces) and continue cooking according to the recipe instructions.
More keto soup recipes
CREAMY KETO BUTTERNUT SQUASH SOUP
HEALTHY KETO ZUPPA TOSCANA SOUP
Recipe
Creamy keto tomato soup
Equipment
- Stockpot (2-3qt or 2-3litters)
Ingredients
- 2 lb. 910g vine tomatoes halved lengthwise
- Olive oil
- Salt
- Freshly ground black pepper
- 1 small 50g yellow onion chopped
- 2 clove garlic chopped
- 2 tablespoon butter
- Pinch cayenne pepper
- 2 cup 450ml chicken broth
- ¼ 75g cup heavy cream
Serving ideas
- Keto dinner rolls
- Microwave keto bread
- Fresh basil
- Feta cheese crumbled
Instructions
- Preheat the oven to 200C (390F) and line a baking sheet with parchment paper.
- Place tomatoes on the baking sheet, drizzle with olive oil, and season with salt and black pepper to taste. Bake for 25 minutes or until the tomatoes have brown spots on the skin.
- Melt the butter in a stockpot over medium heat. Add onions, cook until softened, then add garlic, season with salt and cayenne pepper, and cook until golden. Remove from the heat.
- When tomatoes are done, remove from the oven and place into the stockpot with onions and garlic. Season with salt and cayenne pepper and cook together for 2 minutes over a medium heat, stirring occasionally.
- Add the chicken broth, bring to a light simmer, and cook for 5 minutes. Then, add the heavy cream, let the soup cook for an additional 2 minutes, taste, and add more salt if needed. Remove the pot from the heat and, using an immersion blender, cream everything together until smooth.
- Pour into a soup bowl, garnish with some freshly chopped basil, and serve.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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