Keto Vegan Tomato Soup
Indulge in the creamy, rich flavors of Keto Vegan Tomato Soup, a plant-based twist on the classic comfort food that's perfect for low-carb dieters and vegans alike. This satisfying soup combines the tangy zest of canned whole peeled tomatoes with savory notes of sautéed onion, garlic, and a blend of Italian seasoning and smoky paprika. Unsweetened coconut cream adds a luxuriously creamy texture without dairy, while nutritional yeast enhances the depth of flavor with a subtle cheesy undertone. Prepared in just 35 minutes, this soup is easy to make and wholesome, ideal for a quick lunch or cozy dinner. Garnish it with fresh basil leaves for an aromatic finish that brings out its vibrant taste. Whether you're following a keto lifestyle, vegan diet, or simply craving a healthier take on a comforting favorite, this Keto Vegan Tomato Soup is bound to become your go-to recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned whole peeled tomatoes (BPA-free, no added sugar)
- 2 cups Vegetable broth, low-sodium
- 0.5 cup Coconut cream (unsweetened, thick portion only)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Add the canned whole tomatoes including their juice, breaking them apart with a spoon.
Pour in the vegetable broth and stir to combine.
Add the nutritional yeast, Italian seasoning, paprika, sea salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a high-powered blender.
Return the blended soup to the pot and stir in the coconut cream. Simmer for 2 additional minutes, adjusting seasoning as needed.
Serve hot, garnished with fresh basil leaves. Enjoy your Keto Vegan Tomato Soup!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
