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My favorite part about cooler weather is heartwarming soups. With temperatures outside starting to cool down as we head into late fall, I am totally beyond ready for them. Especially my new favorite, low carb tomato soup.
We went for a walk around the lake as a family this past weekend to enjoy what I thought might be the last warm(ish) day of the year. Needless to say for anyone that has young children, we didn’t get very far. We stopped at the playground mid-way for my daughter to enjoy the swings, and by the time she’d had enough of that, we knew it was time to head back. Let’s face it. Making it all the way around a lake with a toddler that refuses to sit in the stroller just isn’t a likely occurrence.
By the time we returned to the car, we were all freezing cold. All I could think about was a warm bowl of low carb soup. We were too hungry already to wait until we got home to have me make some, so we settled for grabbing some food nearby, but since that moment I have not been able to get low carb tomato soup out of my head. With roasted tomatoes and fresh basil, obviously.
My love for roasted tomato basil soup goes back almost a decade. It all started at this cute little local Italian restaurant we have in the Twin Cities, called Ciao Bella. My husband and I have been getting tomato soup there for years, since we first started dating. It’s still absolutely my favorite.
The restaurant has been serving that soup for so long that they don’t even officially have it written on the menu anymore. Fortunately, they always make it for you anyway if you ask. It makes no sense to me, but I’m not going to question it! The soup is rich and incredibly thick, and although I have no idea what they incorporate into their recipe, I’m certain from the flavor that it definitely involves roasted tomatoes.
My roasted low carb tomato soup version is just like that – thick, warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil. Naturally, it’s also keto, gluten-free, and grain-free. There’s even a paleo option – just use coconut cream instead of heavy cream if you’re so inclined. I decided to keep it extra simple with only five ingredients, not including salt and pepper.
You can actually substitute the fresh roasted tomatoes with a can of roasted tomatoes in a pinch – simply skip to step three in the recipe, if you must. Just know that the flavor of roasting them yourself is unmatched. I encourage you to try it if you can.
Even though there are a couple of steps involved in making this low carb roasted tomato soup, they are extremely easy and pretty much hands off. That makes it perfectly convenient to make while you prepare the rest of your dinner. I, for one, cannot wait to warm up with it after my next autumn or winter walk outside.
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| Servings | Prep Time | Cook Time |
| servings (~3/4 cup each) | 5 minutes | 40 minutes |
| 5-Ingredient Roasted Tomato Soup (Low Carb, Gluten-free) This 5-ingredient easy low carb tomato soup is bursting with roasted tomatoes & fresh basil. Low carb, gluten-free, grain-free & keto, with a paleo option.
|
- 10 medium Roma tomatoes (cut into 1" cubes)
- 1 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1/4 cup Water
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tbsp Fresh basil (minced)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and grease lightly.
- Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
- Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender.)
- Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes.
- Stir in the cream and minced basil.
Net carbs per serving: 6g
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Want more low carb, gluten-free ideas for soups and salads? Try these:
Kylee Cooks says
What sized can of tomatoes would you sub for fresh?
Maya | Wholesome Yum says
Great question! Two 14 1/2 ounce cans of roasted tomatoes would be about equivalent to the fresh ones in this recipe. Make sure you get the roasted ones for maximum flavor!
Georgina says
Looks absolutely perfect for a winter’s lunch! Yum!
Kim | Low Carb Maven says
Yes, talking a nice walk with toddlers can be a challenge (smiling).
We adore a nice, thick, creamy tomato soup in the winter. I like how you start with fresh tomatoes and roast them for your soup. Sounds delicious.
Renee says
This sounds absolutely wonderful and I can’t wait to try it! Do you find the tomato skins to be a problem? My blender is not high-powered, so I was thinking of trying my food mill. Thank you for the recipe!
Maya | Wholesome Yum says
Roasting softens the skins a lot, so they are pretty easy to blend. I haven’t tried it with a regular blender but it should work based on how soft they are. You could try a food mill, too. Whatever method you use, I’d love to hear how it turns out.
Katrin says
It really makes such a difference to roast tomatoes before making soup. Your pictures make me want to get cooking straight away
Taryn says
I’ve made fresh tomato soup but I’ve never roasted the tomatoes first. I bet it enhances the flavor exponentially!
Stacey says
I love fire roasting tomatoes for salsa, so I know roasting tomatoes would be awesome for soup! We have a restaurant called Ciao Bella where I live too. Looks so good.
Keith @ How's it Lookin? says
I gotta try this. Tomato is one of my favorite soups. Thanks a lot.
Susan Spar says
This looks wonderful! I didn’t see a portion amount however. What constitutes a serving?
Susan Spar says
Oops! Never mind. Just found it. So sorry!
Diana says
I must be over looking the serving size. I see 6 servings but not the serving size. Can you help my aging eyes? Thanks!
Maya | Wholesome Yum says
Hi Diana, A serving is 3/4 cup (as a starter/addition to a meal). I added this clarification to the recipe card.
Emilie Hamachek says
If I use the canned, roasted tomatoes (because the fresh Romas aren’t looking that good here), do I buy the diced ones? If so, do they need to be drained before being pureed? Thanks for the great recipe!
Maya | Wholesome Yum says
Hi Emilie, Yes, the diced tomatoes are what I used in the canned version. I didn’t drain them first. You can drain them if you prefer to make the soup even thicker, but this will reduce the total amount of soup so you’ll probably want to add more tomatoes.
Vicki says
Ingredients say 1/4 c heavy cream… instructions say water? Which is correct?
Maya | Wholesome Yum says
Hi Vicki, It’s actually both. The water is added in step 4, and the cream in step 5. I updated the recipe card to hopefully clarify that a bit (the recipe didn’t change, just added water to the ingredient list and shuffled the ingredients to be in order of use). Hope this helps!
Crystal says
I made this. Super easy to prepare. Very tasty. I have been thinking about tomato soup for about two weeks, and all the canned soup is sooooo high in carbs, it was making me sad. Thanks for this great recipe!
Maya | Wholesome Yum says
Thank you, Crystal! I’m so glad you liked it.
Debbie says
Love this recipe! I made the soup last week as written and today modified it by omitting some water and keeping some tomato chunks to make it into more of a tomato sauce for pasta. Outstanding both ways!
Maya | Wholesome Yum says
Thank you, Debbie! What a great idea to use a thicker version as a sauce, too.
Kristen Fischer says
Are you able to freeze this soup?
Maya | Wholesome Yum says
Hi Kristen, Yes, you can freeze it. However, note that the cream may separate during freezing. If this happens, just whisk or puree it again with a bit of fresh cream after thawing.
Zabrina says
I am going to try making this, minus the cream, and canning it in separate jars. Then I can add cream when I am ready to eat!
Maya | Wholesome Yum says
That’s a great idea, Zabrina!
Jaimie L says
This recipe sounds so tasty- I’m planning on making it tonight. But may I ask where the cloves come in? The ingredients call for four cloves but I don’t see them in the instructions. Thanks!
Jaimie L says
Holy cow, I just realized it’s ‘4 cloves garlic.’ The ‘garlic’ just looks like it’s in a diffferent column on my phone so it looks like an unrelated ingredient. Sorry about that!
Maya | Wholesome Yum says
Yes, it’s 4 cloves of garlic. 🙂
Penny says
Hi, Maya. What a great recipe. I poured it over stuffed cabbage a few nights ago. Delicious.
Maya | Wholesome Yum says
Thank you, Penny! What a great idea to pour it over stuffed cabbage!
Katelyn says
Would a food processor work?
Maya | Wholesome Yum says
Hi Katelyn, Yes, absolutely!