Low Carb Creamy Tomato Basil Soup with Garlic Croutons
Indulge in the comforting flavors of this **Low Carb Creamy Tomato Basil Soup with Garlic Croutons**, a deliciously satisfying twist on a classic favorite. Made with rich, slow-simmered crushed tomatoes, fragrant fresh basil, and a splash of decadent heavy cream, this soup is velvety smooth and packed with robust flavor. The star feature? Crispy, golden garlic croutons crafted from almond flour bread, making this dish a perfect low-carb option without sacrificing texture or taste. With the perfect balance of creamy and garlicky goodness, this soup comes together in just an hour and is ideal for cozy dinners or wholesome lunches. Garnish with fresh basil and let the aroma transport you to comfort food heaven while keeping your carb intake in check! Perfect for keto diets, gluten-free living, or anyone seeking a flavorful, nourishing bowl of soup.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, packed
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 4 slices almond flour bread
- 2 tablespoons butter, melted
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried Italian herbs
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste, stir, and cook for 2 minutes to caramelize the paste slightly.
Pour in the crushed tomatoes and chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
While the soup is simmering, prepare the garlic croutons. Preheat your oven to 350°F (175°C). Cut the almond flour bread into cubes.
In a bowl, mix the melted butter, garlic powder, and dried Italian herbs. Toss the bread cubes in the mixture until evenly coated.
Spread the bread cubes on a baking sheet lined with parchment paper. Bake in the oven for 10-12 minutes or until golden brown, flipping halfway through.
Once the soup has simmered, use an immersion blender to blend the soup until smooth or transfer it carefully to a regular blender in batches.
Return the blended soup to the pot (if using a regular blender), then stir in the heavy cream, fresh basil leaves, salt, and pepper. Let simmer for another 5 minutes.
Taste and adjust seasoning if necessary.
Serve the creamy tomato basil soup hot, garnished with additional basil leaves if desired, and top with the garlic croutons.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 46.7 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1303 mg | 100% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4746 mg | 101% | |
*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.
