Keto Tomato Soup
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.
- 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.
This recipe is for 6 servings of tomato soup.
For vegan and dairy-free, omit the feta garnish.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serving: 1cup | Calories: 92kcal | Carbohydrates: 5.2g | Protein: 2.3g | Fat: 7.3g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 206.6mg | Potassium: 291.5mg | Fiber: 2.2g | Sugar: 3.5g | Net carbs: 3g