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.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition Info Per Serving
Nutrition Facts
Keto Tomato Soup
Serving Size
1 cup
Amount per Serving
Calories
92
% Daily Value*
Fat
7.3
g
11
%
Saturated Fat
2.9
g
15
%
Trans Fat
0
g
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
3.5
g
Cholesterol
0
mg
0
%
Sodium
206.6
mg
9
%
Potassium
291.5
mg
8
%
Carbohydrates
5.2
g
2
%
Fiber
2.2
g
9
%
Sugar
3.5
g
4
%
Protein
2.3
g
5
%
Net carbs
3
g
* Percent Daily Values are based on a 2000 calorie diet.