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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. And keto low carb tomato soup? Sign me up!
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. After a stop at the playground and a toddler refusing to sit in the stroller, it was time to head back pretty quickly.
By the time we returned to the car, we were all freezing cold. All I could think about was a warm bowl of keto tomato soup, but we grabbed some food nearby instead (because, screaming child!).
And 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.
How To Make Roasted Tomato Soup Low Carb & Keto
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. My husband and I have been getting roasted tomato soup there for years, since we first started dating.
The soup is rich and incredibly thick. Although I have no idea exactly what they put into their roasted tomato soup recipe, I’m certain from the flavor that it definitely involves roasted tomatoes.
My roasted low carb tomato soup version is almost like that – warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil.
There’s just one problem: most of the super thick tomato soup recipes are relatively high in carbs. That might seem surprising, but the natural sugar in tomatoes can add up if they are concentrated.
And, some roasted tomato soup recipes even use flour as a thickener. No, thanks!
So, how to make roasted tomato soup low carb? It’s actually pretty simple. You thin it out with something delicious, like a good broth or some cream – or in the case of this keto tomato soup recipe, use both!
My first attempt at this recipe, published in 2016, was actually much thicker. It looked like this:
Unfortunately, I had to make the serving size very small to make the carb count reasonable for low carb and keto lifestyles. So, the roasted tomato soup recipe was updated in 2018 to increase the broth and make a reasonable serving size.
If carbs are not a factor, you can definitely increase the amount of tomatoes and decrease the broth, which will make a much thicker soup. Otherwise, check my tips in my low carb butternut squash soup recipe for ideas on how to thicken a soup without adding carbs.
Options & Shortcuts for Keto Tomato Soup
This low carb tomato soup recipe is pretty basic. There aren’t too many ingredients, but the ones it does have are bursting with flavor. Truly.
That being said, there are a few steps involved – roasting the tomatoes, pureeing them, mixing them with the broth and herbs to make the soup, and finally adding the cream and basil. None of these are difficult, but sometimes you might want to save time.
How To Make Roasted Tomato Soup Fast
So, what can you do if you really, really want keto tomato soup but don’t have a lot of time? Substitute the fresh tomatoes with a can of roasted tomatoes. Can sizes vary, but you’ll need about 4 cups of either fresh or roasted, either way.
If you want to substitute, simply skip to step 3 and continue with the recipe.
Just know that the flavor of roasting the tomatoes yourself is unmatched. I encourage you to try it when you have the time!
And, most of it is hands-off time, so you can totally do it while doing other things around the house. Here’s a shot of what the roasted tomatoes look like when they are done:
How To Make Paleo Tomato Soup
What about if you are paleo or dairy-free? No problem.
This roasted tomato soup recipe is easy to make paleo and dairy-free. Simply replace the heavy cream with coconut cream instead!
Other Low Carb Soup Ideas
For another variation of keto tomato soup, try Cream of Tomato Soup. If you like cheese, that one has it added for even more creaminess. So good!
Cabbage soup with ground beef is another favorite comforting soup in my house.
Finally, don’t forget to check out all the other low carb soup recipes!
What To Serve With Roasted Tomato Soup
Roasted tomato soup goes perfectly with just about anything having Italian flavors.
One of my favorite pairings is biscuits – try garlic Parmesan keto biscuits or simple 4-ingredient almond flour biscuits. If you like your tomato soup with croutons, you can make them from 5-ingredient keto paleo bread or even 90-second bread in a pinch.
Finally, don’t forget the main dish after you’re done with your soup. Make some simple oven baked chicken thighs, chicken Parmesan, or browse the other low carb dinner recipes.
How To Store Low Carb Tomato Soup
You can store leftover keto tomato soup in the fridge and reheat as needed. Heavy cream does not curdle as easily as milk, so should be fine reheating. To be on the safe side, stir as you reheat.
Can you freeze roasted tomato soup?
Yes! If at all possible, it’s best to freeze it without the cream and add that only after thawing and reheating before serving.
But if you have to freeze leftovers, it should still probably be okay. Just make sure to thaw the soup first, and reheat slowly while stirring.
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 cannot wait to warm up with it after my next autumn or winter walk outside!
Easy Healthy Roasted Tomato Soup with 5 Ingredients:
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RECIPE CARD
Keto Low Carb Roasted Tomato Soup Recipe
This easy low carb tomato soup recipe is bursting with roasted tomatoes & fresh basil. Who knew keto roasted tomato soup could be so delicious? There's a paleo option, too.
PrintIngredients
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- 10 medium Roma tomato (cut into 1" cubes)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 2 cup Chicken bone broth (or any chicken broth)
- 1 tbsp Herbs de Provence
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tbsp Fresh basil (cut into ribbons)
Instructions
RECIPE TIPS in the post above! VIDEO + nutrition info + recipe notes below!
Preheat the oven to 400 degrees F (204 degrees C). 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. Alternatively, use an immersion blender right in the pot you'll be using.)
Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.
Stir in the cream and basil.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size:Â 1 cup
Video Showing How To Make Roasted Tomato Soup:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Roasted Tomato Soup!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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76 Comments
Cara Langshaw
I Normally don’t like tomato soup because it always taste like it’s out of a can (It normally probably is lol) But this tasted awesome. I only had 6 tomatoes so I only used 1 and a half cups of chicken stock and it worked beautifully. Wasn’t sure what the Herbs de provence was as we’re in Australia so I just sprinkled a little bit of mixed herbs over it instead. Even my husband loved it and went looking for seconds. Definitely going on my list to make again. Thank you so much for this recipe!
L
Adding in 1 tablespoon of herbs de provence made the soup way too fragrant with lavender…. honestly I would recommend just using Italian seasoning for a good ole bowl of tomato soup. But if you want to go for something fancy, go ahead. I also felt like 2 cups of broth was a bit too much and made the soup too watery. Maybe go for 1 1/2 cups or less instead.
noelle
AMAAAAAZING! I used canned tomatoes and vegetable broth as I was making this for a vegetarian friend. also, did not have herbs de Provence so I just used some parsley and basil
so good and CRAZY easy!. the best soup I’ve ever made.
Angela Eichholzer
Delicious, and certainly a lot healthier than canned but, as others have already done, I have to question the nutritional information shown for this soup. I prepared the recipe exactly as provided for 6 servings. Medium tomatoes, according to the USDA, are roughly 2-1/2″ diameter so that’s what I used. According to 2 meal trackers, the calories came out closer to 127 and the net carbs were 6g per serving, even with the amount of broth and cream as specified. Further, the end result was only 4 cups of soup so the serving size was only 2/3 cup. Either that or the counts would have been even worse. It satisfied the craving but it’s disappointing when it uses up almost a third of your carb allowance for the day for such a tiny portion. My tummy was still grumbling.
Teresa Wells
This is the first time I’ve ever made tomato soup from scratch…and it was wonderful. I added a little stevia to sweeten it up a bit.
Christine
So Yummy! Thanks.
Neil
I added double the cream for a wonderful rich soup.
Leesa Lolotea
Is there another spice I can substitute for Herbs de Provence due to allergic to lavender?
Maya | Wholesome Yum
Hi Leesa, You could use Italian seasoning instead.
Holly
I used Marscapone instead of HWC, and added a little sour cream and shredded cheddar cheese on top after I placed it in the bowls. My family and I LOVED it!!!
Maya | Wholesome Yum
Love that idea, Holly! Thanks for sharing!
Barri
Hi – I want to double check the carb count for a full cup of this soup? It shows on 1g carb which I don’t know how that can be considering that it is full of tomatoes? Can you please let me know if this is correct? The calories at 95 seem awfully low for something made with heavy cream as well.
Thanks!
Maya | Wholesome Yum
Hi Barri, Yes, it’s correct because there is quite a bit of broth in there. The trade-off is the soup is not super thick. You could reduce the broth if you want a thicker soup in exchange for higher carb count.
Dorothy
How can it have 1 net carb when you say there are 5 grams sugar? What is the carb count?
Maya | Wholesome Yum
Hi Dorothy, This does not have 5 grams of sugar, it’s less than 1 gram per serving. The carb count is 1g net carbs per serving, as shown on the recipe card above.
Bethany
How long does this last in the refrigerator?
Maya | Wholesome Yum
Hi Bethany, It will last about 5 to 7 days.
Lacey
I want to try this recipe but I don’t think we have Herbs de Provence. Is there something else I can substitute?
Thanks
Maya | Wholesome Yum
Hi Lacey, You could use Italian seasoning instead.
Mo
I made it with half a cup of cream and half a cup of water by mistake and it had a really nice consistency. It was good, but I think it would have been excellent with better tomatoes.
Maya | Wholesome Yum
I am so happy you liked the soup! Thanks for stopping by!
Jo-Anne Naismith
Delicious! I’ve made this several times. Thanks for posting it.
Maya | Wholesome Yum
I am so happy that you liked the soup, Jo-Anne! Have a great day!
Rosanne
This was FANTASTIC! I made a double batch and used a cup of broth instead of water to thin it out a bit. Smelled delicious and tasted even better. I have a garden full of tomatoes so I will be making more to freeze. Thank you for posting your recipe.
Maya | Wholesome Yum
I am so happy that you liked the soup, Rosanne! Have a great day!
Dru
Hey, I am in process of making your soup. My question is will it freeze?
Maya | Wholesome Yum
Hi Dru, Yes, you can freeze it!
Carolyn
I’d like to substitute almond milk in place if all milk and cream. How would I adjust the carbs, cals etc?
Maya | Wholesome Yum
Hi Carolyn, You can do that, but it will be thinner. This would reduce calories primarily. You’d need to enter ingredients into an online calculator if you modify the recipe to see the specific numbers.
Kay
This is entirely labor intensive for such a small quantity of soup, even though I doubled the entire recipe. It’s good, but too much work. There has to be a way to make this soup in a healthy fashion, without so much prep time.
Maya | Wholesome Yum
Hi Kay, Sorry you found it to be labor intensive. I did modify the recipe a bit since your comment and it now makes more soup. You can also use canned roasted tomatoes as a shortcut if you’d like.
Peggy
What is sugar and sodium in the soup?
Maya | Wholesome Yum
Hi Peggy! The nutrition info is on the recipe card above. Thank you!
Lizzu
Score! Never in my life have I ever thought of eating tomato soup. But lately, when my mom is making Spanish rice or Spanish meatballs, I just CRAVE the tomato sauce she makes. I am sure this recipe will satisfy that craving. I’ve never had tomato soup and I hope it tastes as delicious as it smells when my mom is cooking! 🙂
Maya | Wholesome Yum
Hope you love it!
Bill
I substituted chicken broth for the water it gave it a more complex flavor, thank you for your recipes!
Maya | Wholesome Yum
Thank you, Bill! That’s a great idea!
Christine
This was soo good, easiest soup recipe and tasted like I was in a fancy restaurant. I did make a couple adjustments such as using fire roasted can tomatoes to simplify things, I used 2 cups of chicken broth instead of 1/4 cup of water and I added a spoonful of shredded Parmesan cheese in my bowl. This will be a regular in my house and perfect for my KETO Diet! Thanks for sharing 🙂
Maya | Wholesome Yum
Thank you, Christine!
Pam
Can any tomatoes be used?
Maya | Wholesome Yum
Hi Pam, any kind of tomatoes should work just fine.
Diana
This sounds wonderful! Will this freeze well? Thank you
Maya | Wholesome Yum
Thank you, Diana! I haven’t tried freezing it. Let me know how it goes if you try that!
Katelyn
Would a food processor work?
Maya | Wholesome Yum
Hi Katelyn, Yes, absolutely!
Penny
Hi, Maya. What a great recipe. I poured it over stuffed cabbage a few nights ago. Delicious.
Maya | Wholesome Yum
Thank you, Penny! What a great idea to pour it over stuffed cabbage!
Jaimie L
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
Yes, it’s 4 cloves of garlic. 🙂
Jaimie L
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!
Zabrina
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
That’s a great idea, Zabrina!
Kristen Fischer
Are you able to freeze this soup?
Maya | Wholesome Yum
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.
Debbie
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
Thank you, Debbie! What a great idea to use a thicker version as a sauce, too.
Crystal
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
Thank you, Crystal! I’m so glad you liked it.
Vicki
Ingredients say 1/4 c heavy cream… instructions say water? Which is correct?
Maya | Wholesome Yum
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!
Emilie Hamachek
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
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.
Diana
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
Hi Diana, A serving is 3/4 cup (as a starter/addition to a meal). I added this clarification to the recipe card.
Susan Spar
Oops! Never mind. Just found it. So sorry!
Susan Spar
This looks wonderful! I didn’t see a portion amount however. What constitutes a serving?
Keith @ How's it Lookin?
I gotta try this. Tomato is one of my favorite soups. Thanks a lot.
Stacey
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.
Taryn
I’ve made fresh tomato soup but I’ve never roasted the tomatoes first. I bet it enhances the flavor exponentially!
Katrin
It really makes such a difference to roast tomatoes before making soup. Your pictures make me want to get cooking straight away
Renee
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
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.
Kim | Low Carb Maven
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.
Georgina
Looks absolutely perfect for a winter’s lunch! Yum!
Kylee Cooks
What sized can of tomatoes would you sub for fresh?
Maya | Wholesome Yum
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!