Low Carb Tomato Basil Soup
Indulge in the comforting flavors of this Low Carb Tomato Basil Soup, a wholesome, keto-friendly twist on a classic favorite. Made with ripe, fresh tomatoes, fragrant basil leaves, and a hint of creamy richness, this recipe balances simplicity and boldness in every spoonful. With a prep time of just 10 minutes, this easily customizable soup features nourishing ingredients like garlic, onion, and low-carb broth, making it a perfect choice for light lunches or cozy dinners. Whether you opt for traditional heavy cream or a dairy-free coconut cream alternative, this dish is sure to impress with its silky texture and vibrant taste. Ideal for low-carb and gluten-free diets, this hearty tomato basil soup is deliciously satisfying and can be garnished with fresh basil or a swirl of cream for an elegant finish.
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Recipe Information
Ingredients
- 2 lbs Fresh tomatoes
- 2 tbsp Olive oil
- 1 medium (chopped) Yellow onion
- 3 minced Garlic cloves
- 4 cups Chicken or vegetable broth (low-carb, unsweetened)
- 1 cup (loosely packed) Fresh basil leaves
- 0.5 cup Heavy cream (or coconut cream for dairy-free option)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Paprika (optional)
- 0.5 tsp Low-carb sweetener (e.g., erythritol or stevia, optional)
Instructions
Wash and quarter the fresh tomatoes. Set them aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant, being careful not to burn the garlic.
Add the quartered tomatoes to the pot and cook for 5–6 minutes, stirring occasionally, until the tomatoes release their juices and start to soften.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes. Stir occasionally.
Add the fresh basil leaves to the pot and stir them in. Simmer for an additional 2 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the heavy cream (or coconut cream for a dairy-free option) and season with salt, black pepper, and paprika (if using). Taste and adjust seasoning as needed.
If the tomatoes are too acidic, add the optional low-carb sweetener to balance the flavor.
Simmer the soup for 2–3 more minutes until heated through.
Serve hot, garnished with an extra drizzle of cream and a few fresh basil leaves if desired.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5891 mg | 256% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 31.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2682 mg | 57% | |
*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.
