Low Carb Vegan Tomato Soup
Warm up with a comforting bowl of Low Carb Vegan Tomato Soup, a wholesome twist on a classic favorite that's perfect for cozy meals and health-conscious eaters. Crafted with fresh, ripe tomatoes, savory garlic and onion, and a luscious splash of full-fat coconut milk, this soup achieves a creamy, dairy-free texture while remaining low in carbs. The addition of smoked paprika and dried basil brings depth and warmth to every spoonful, while vegetable broth keeps it light and vegan-friendly. Ready in just 35 minutes, this hearty recipe is ideal for busy weeknights or meal prep, serving as a satisfying entrée or appetizer. Garnish with fresh parsley or basil for a vibrant finish and pair it with your favorite low-carb bread for the ultimate comforting experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 6 large Tomatoes, fresh and roughly chopped
- 3 cups Vegetable broth
- 1 cup Full-fat coconut milk
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried basil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley or basil, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for 8-10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for another 10 minutes.
Stir in the coconut milk, tomato paste, smoked paprika, dried basil, sea salt, and ground black pepper. Mix well.
Remove the pot from heat and use an immersion blender to blend the soup until creamy and smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.
Return the soup to the pot (if using a countertop blender) and adjust seasoning if needed.
Reheat the soup on low until warmed through but not boiling.
Serve hot with a sprinkle of fresh parsley or basil for garnish. Enjoy!
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 30.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2748 mg | 58% | |
*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.
