Low Carb Tomato Soup with Pasta
Savor the comforting flavors of homemade tomato soup with a low-carb twist in this irresistible recipe for Low Carb Tomato Soup with Pasta. Perfect for those watching their carb intake, this hearty bowl combines the creamy richness of unsweetened canned tomatoes and heavy cream with flavorful herbs like basil and oregano. Featuring low-carb pasta options like shirataki noodles or spaghetti squash, this dish is both satisfying and health-conscious. Finished with optional garnishes of fresh basil and grated Parmesan, this soup is as vibrant as it is delicious. Ready in just 35 minutes, it’s a quick and warming meal ideal for weeknights or leisurely weekends. A low-carb delight that’s sure to satisfy your craving for cozy comfort!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 medium (chopped) Yellow onion
- 28 ounces Canned crushed tomatoes (unsweetened)
- 4 cups Vegetable broth (low sodium)
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 8 ounces (prepared according to package instructions) Low-carb pasta (e.g., shirataki noodles or spaghetti squash)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
- 2 tablespoons Parmesan cheese (optional, grated for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for about 4-5 minutes, or until the onion is translucent and fragrant.
Stir in the canned crushed tomatoes and vegetable broth. Mix well to combine.
Add the salt, black pepper, dried basil, and dried oregano. Stir to ensure even seasoning.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return it to the pot.
Stir in the heavy cream and let the soup simmer for another 5 minutes to warm through.
While the soup simmers, prepare your low-carb pasta according to the package instructions (e.g., rinse and cook shirataki noodles or roast spaghetti squash).
Divide the prepared low-carb pasta evenly into serving bowls.
Ladle the hot tomato soup over the pasta in each bowl.
Garnish with fresh basil leaves and grated Parmesan cheese, if desired, before serving.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 34.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1882 mg | 40% | |
*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.
