This mouth-watering keto tomato soup is a one-pot recipe that comes together with only a few minutes of prep! Top with feta and fresh basil to enjoy classic comfort food the low-carb way.
You’ll be amazed how easy it is to make this keto tomato soup from scratch! Everything comes together in one pot on the stove for a rich, hearty soup with amazing depth of flavor.
Whether it’s a chilly day outside or you’re simply craving some comfort food, this soup is a year-round favorite. Top with feta and fresh basil for a deliciously cozy meal.
How to make keto tomato soup
Once you see how simple it is to make this dish from scratch, you’ll never want to buy the canned stuff again!
Step 1: In a heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the onion and sauté for a few minutes.
Step 2: When the onion is translucent, add the garlic and cook for 1-2 minutes until fragrant.
Step 3: Add the Roma tomatoes, tomato paste, oregano, basil, salt, and pepper, then mix well.
Step 4: Cook on medium-high heat for 5 minutes until the tomatoes begin to blister and their skins start to peel off easily.
Step 5: Add the water and mix well. Bring everything to a boil, then reduce the heat to a simmer. Cook for 20 – 25 minutes.
Step 6: Add the cream and fresh basil.
Step 7: Blend with an immersion blender or by carefully transferring the soup to your blender and blending until smooth.
How easy was that? Now, you can enjoy low-carb tomato soup without all the unnecessary carbs, fillers, and sodium you get from the canned stuff.
I recommend garnishing with fresh basil, cracked black pepper, and crumbled feta. Enjoy!
Variations for this recipe
The beauty of this simple soup is that it gives you a great base. From there, you’re welcome to modify however you like.
Since we use coconut cream, the only dairy in the recipe comes from the optional feta topping. To keep your dish dairy-free and vegan, simply skip the feta. You can top with your favorite vegan cheese if you prefer!
On the other hand, if you don’t like or don’t have coconut cream, you can easily use heavy whipping cream instead. Just note that this will change the nutritional information slightly, although it shouldn’t alter the net carbs.
Want to use different toppings? Play around with different cheeses, add a dollop of sour cream, or try some pumpkin seeds for a little crunch. Go ahead and have some fun with it!
What to serve with tomato soup
Of course, everyone knows that tomato soup and grilled cheese are a classic pairing. If this is what you’re craving, just whip up a grilled cheese with your favorite brand of low-carb bread and dig in.
Looking for some lighter sides? Keto cheese crackers offer great crunch, and you can even dip them right in the soup. Low-carb cornbread would also be a great way to soak up anything left in the bowl.
Or, if you’re really craving the comfort, serve your soup alongside some keto cauliflower mac and cheese! It doesn’t get much better than that.
This recipe makes six servings of soup, so unless you’re feeding a crowd, you should have some leftovers to enjoy throughout the week! And what could be better than coming home to ready-made tomato soup?
Make sure you let your soup cool completely, then transfer to an airtight container. You can store in the refrigerator for up to 5 days.
Other easy keto recipes
Looking for more low-carb dishes that are simple to make and still bring the flavor? Here are a few of my favorite recipes that I know you’ll love:
And if you need a way to satisfy your sweet tooth, make sure to check out my roundup of 10 Keto-Friendly Dessert Recipes!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Tomato Soup
- 2 tablespoons olive oil
- ¼ cup white onion (diced)
- 2 cloves garlic (minced)
- 8 Roma tomatoes (cut in half)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1½ cups water
- ⅓ cup coconut cream
- 2 tablespoons fresh basil (chopped — more for garnish)
- 2 tablespoons feta cheese (optional, for garnish)
- In a heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the onion and sauté for a few minutes.
- When the onion is translucent, add the garlic and cook for 1-2 minutes until fragrant.
- Add the Roma tomatoes, tomato paste, oregano, basil, salt, and pepper, then mix well.
- Cook on medium-high heat for 5 minutes until the tomatoes begin to blister and their skins start to peel off easily.
- Add the water and mix well. Bring everything to a boil, then reduce the heat to a simmer. Cook for 20 – 25 minutes.
- Add the cream and fresh basil.
- Blend with an immersion blender or by carefully transferring the soup to your blender and blending until smooth.