This velvety Low Carb Tomato Soup is made with sweet cherry tomatoes, robust canned tomatoes, and a fragrant mirepoix base. The result is a silky, crimson puree that offers a vibrant burst of acidity finished with a glossy drizzle of herbal basil oil. It is the perfect warming appetizer for a chilly evening or a light lunch for the health-conscious family.
Low Carb Tomato Soup Ingredients
For the Soup:
- 2 cups fresh cherry tomatoes: Roasting or simmering these adds a natural sweetness that canned tomatoes lack.
- 14 oz canned chopped tomatoes: Provides the hearty base and deep red color.
- 5 cups chicken broth: Adds a savory depth; use vegetable broth for a vegetarian option.
- 1 small onion, 1 carrot, 2 celery stalks: The classic “mirepoix” trio that builds the foundational flavor profile.
- 2 garlic cloves: Minced, for a pungent aromatic kick.
- 2 tablespoons olive oil: For sautéing the vegetables.
- 1/4 cup fresh basil leaves: Added at the end for fresh, peppery herbal notes.
- Salt + pepper: To taste.
For the Optional Basil Oil:
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- Pinch of salt
How To Make Low Carb Tomato Soup
- Sauté the aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced carrot, celery, and onion. Sauté for 3 to 4 minutes until the vegetables are soft and translucent, but not browned. This “sweating” process releases their natural sugars.
- Infuse the garlic: Add the minced garlic to the pot and cook for just 1 more minute. You want it to become incredibly fragrant without burning, which would introduce bitterness.
- Simmer the soup: Pour in the fresh cherry tomatoes, canned chopped tomatoes, and the chicken broth. Season with salt and pepper. Stir well and bring the mixture to a boil. Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 10 to 15 minutes. The cherry tomatoes should burst and soften completely.
- Add the fresh herbs: Remove the pot from the heat. Stir in the fresh basil leaves immediately. The residual heat will wilt the basil and release its essential oils without turning it bitter.
- Blend until smooth: Carefully transfer the hot mixture to a high-speed blender (in batches if necessary) or use an immersion hand blender directly in the pot. Blend until the soup is velvety smooth and emulsified. Taste and adjust the salt and pepper if needed.
- Make the Basil Oil (Optional): In a small blender or spice grinder, combine the extra basil, olive oil, and a pinch of salt. Blitz until you have a vibrant green herb oil. Drizzle this over the hot soup just before serving for a professional finish.
Recipe Tips
- Adjusting consistency: If you prefer a thicker, creamier soup, reduce the chicken broth to 4 cups. If it’s too thick after blending, simply stir in a splash more broth or water.
- Creamy variation: For a “Cream of Tomato” style without the carbs, stir in 1/4 cup of heavy cream or coconut milk after blending.
- Sweetness balance: Tomatoes can be acidic. If the soup tastes too tart, add a pinch of sweetener (like erythritol or monk fruit) to balance the acidity without adding sugar.
- Texture tip: For an ultra-refined, restaurant-style texture, pass the blended soup through a fine-mesh sieve to remove any remaining tomato skins or seeds.
What To Serve With Low Carb Tomato Soup
- Keto Grilled Cheese: Use low-carb bread and sharp cheddar for the classic dipping experience.
- Parmesan Crisps: Baked rounds of parmesan cheese add a salty, crunchy contrast to the smooth soup.
- Side Salad: A simple green salad with vinaigrette rounds out the meal.
- Toasted Seeds: Garnish with pumpkin seeds or sunflower seeds for added texture.
How To Store Low Carb Tomato Soup
- Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The flavor actually improves the next day as the ingredients meld.
- Reheat: Warm gently in a saucepan over medium heat, stirring occasionally. If you added cream, do not let it boil vigorously or it may split.
- Freeze: This soup freezes beautifully. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Low Carb Tomato Soup Nutrition Facts
- Calories: 191 kcal
- Total Carbohydrates: 11.4g
- Fiber: 3.5g
- Net Carbs: 7.9g
- Protein: 8.3g
- Fat: 13.4g
Nutrition is estimated per 1.25 cup serving.
FAQs
Is tomatoes soup keto-friendly?
Yes, but portion control matters. Tomatoes do contain natural sugars. This recipe uses a mix of broth and tomatoes to keep the carb count low (approx 7.9g net carbs) compared to condensed store-bought soups which often have added sugar and flour thickeners.
Can I roast the vegetables first?
Absolutely. Roasting the tomatoes, onions, and garlic on a sheet pan at 400°F (200°C) for 20 minutes before blending will add a deeper, smoky, caramelized flavor profile to the soup.
What if I don’t have a blender?
You can leave the soup chunky for a rustic stew-like texture, but for the classic soup experience, a blender or food processor is recommended.
Low Carb Tomato Soup Recipe
Description
A vibrant, smooth, and savory tomato soup made with fresh aromatics and finished with a fragrant basil oil drizzle.
Ingredients
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté carrot, celery, and onion for 3-4 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add fresh tomatoes, canned tomatoes, broth, salt, and pepper.
- Bring to a boil, then simmer covered for 10-15 minutes.
- Stir in the fresh basil leaves.
- Blend until smooth using a blender or immersion blender.
- Optional: Blitz basil oil ingredients and drizzle over soup.
Notes
- Use an immersion blender directly in the pot for less cleanup.
- If the soup is too acidic, add a pinch of sweetener or a splash of heavy cream.
- Store basil oil separately in the fridge for up to 1 week.
- Serve with low-carb bread or cheese crisps for dipping.
Low Carb Tomato Soup Recipe
