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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 similar to a lobster bisque.
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 low carb almond flour bread, 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 very 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!
Tools To Make Low Carb Tomato Soup
Tap the links below to see the items used to make this recipe.
- Baking Sheet – I use this baking sheet in my kitchen all the time. It’s one of my favorite kitchen tools.
- Parchment Paper – Parchment paper is recommended in my recipes all the time. I prefer to use it to keep food from sticking to my pan and to make clean-up easier.
- Blender – This professional grade blender works perfectly for pureeing your roasted tomatoes.
- Large Pot – You need a large pot to finish off this low carb tomato soup. This cookware set has the perfect size.
Easy Healthy Roasted Tomato Soup with 5 Ingredients
Keto Low Carb Roasted Tomato Soup Recipe
This roasted tomato soup recipe is both simple and comforting. Bursting with ripe tomatoes and fresh basil its flavors will warm your soul.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
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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.
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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.)
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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.
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Stir in the cream and basil.
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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136 Comments
Sandrav
1I made this recipe and threw in about a cup of cooked ham. It was outstanding
Lyle
0Omg this good.
Joanne
0Excellent! This is my new “go to” tomato soup. So flavorful and easy to make!
Carri
0I made this for lunch today. Not bad. I added 3 tbsp butter at the end. I served it with some air fryer low carb croutons. I’m not sure how roasting the tomatoes added any extra flavor to the soup. It was very mild but was a decent lunch.
Ellen Eaton
0Hi I have made this soup and it’s delicious but I find it difficult to figure out how many tomatoes to use. The recipe calls for 10 med size Roma tomatoes. I used regular tomatoes and adjusted but not sure if it was correct or not. It came out good but is there a measurement such as cups? pound? That I can convert to use this recipe to increase to serve more people. Thanks.
Wholesome Yum D
0Hi Ellen, You need about 4 cups of diced tomatoes.
Sandra
0I used 5 regular tomatoes, 1 cup of broth spices, 1 cup of chopped ham and 1 can of stewed tomatoes and blended in high speed blender. There was ham in every bite.
Steph Kay
0We love soup anytime in any season. I have made this twice now but used fresh cream instead of coconut cream. It is fantastic and my family loves it. Last night I added some fresh paprikas to the tomato roasting tray as I had them on hand and needed to be used and it also came out delicious. I also added a little ground Paprika and roughly a teaspoon of Xylitol. It has become our new favourite soup! Thank you for this and for so many other wonderful recipes. 😀
Linda Smith
0Very good recipe… the only thing I added was a little sweetener to balance the acid… I seem to like everything sweeter than most folks LOL… I also didn’t have fresh basil so I used the basil in the grocery cooler in the produce dept… not really fresh, but not dried either. Will definitely make this again to have with low carb grilled cheese sandwich for dunking.
Sandra Longenecker
0Doubled the recipe so we can have it a few days. My husband requests this frequently. Make a keto focaccia and you have a delightful meal.
Crystal
0Delish!!! I’ve made this twice, once with fresh Roma tomatoes & once with canned tomatoes. Both are good, but nothing beats fresh romas !!
Aleida Lozano-Netzel
0Best tomato soup I’ve made. Herbs de Provence makes the difference.
Trudy
0I used cherry tomatoes I had. I sliced & roasted them, then pulsed and put the soup together. I added cayenne pepper for some spice. Very good & simple to make.
Sherry
0Not sure what I did wrong. Too much oil? Not enough roasting time? It looks good but a little, tasteless even with extra salt. Also, where is the fat, carb breakdown?
Wholesome Yum D
0Hi Sherry, Sorry this didn’t turn out as expected. Under the recipe notes section listed under the instructions, you will find the nutrition facts for this recipe.
Vladislav
0Hello, can you advice me the volume of tomatoes in grams? Thank you!
Wholesome Yum M
0Hi Valdislav, Fresh tomatoes vary in size and shape, so I cannot give an exact gram measurement. Look for tomatoes anywhere from 2- 2.5″ those will be the idea size.
JoMarie Flores
0Does this soup freeze well?
Wholesome Yum D
0Hi JoMarie, Yes, you can freeze this soup, just make sure to thaw the soup first, and reheat slowly while stirring.
Melanie Fette
0Absolutely delicious soup!! I used a blend of tomatoes and it turned out great!! We loved the flavor of fresh tomatoes and Basel!! Will be our favorite tomato soup recipe to go to!!
DeAnne Holliday
0I love this soup! I would like to try it as a Roasted Bell Pepper and Tomato Soup. Do you have any suggestions on how to prepare?
Wholesome Yum M
0Hi DeAnne, You may want to try my Easy Stuffed Pepper Soup!
Heather
0This soup looks really good. What substitute seasonings can I use if I don’t have herbs de province?
Wholesome Yum D
0Hi Heather, You could use dried basil or an Italian seasoning blend.
Jenn
0This was fabulous! I added an extra cup of chicken broth and a little more cream to stretch it further and it tasted like a one of my favorite meals growing up.. but in a mug. I will definitely make again!
Jodie
0So simple yet so fabulous! I really wanted tomato soup and came upon your recipe. As luck would have it, I already had roasted tomatoes in the freezer from last summer’s harvest. Your recipes make Keto/low carb so easy. I’m in my 3rd year, 100+ pounds gone & maintaining without issue. Incredible recipe – thank you!
Lisa
0This recipe is so simple – and quite forgiving if you don’t have peak-season tomatoes because roasting them really concentrates their flavor. The only thing I would change next time is I plan to swap out the herbs in the recipe for dried Basil. I wasn’t crazy about the flavor (it wasn’t bad at all, I just much prefer the classic tomato basil flavor).
Martha Newell
0Delicious!! added a few pieces of mozzarella string cheese, my family loved it!!
Lynda Pedersen
0This soup is amazing!! I did roast half a red pepper and an onion along with the tomatoes. Going to the farmers market today to get more tomatoes and make again.
T
0Followed the recipe but even with less broth 16oz. It wasn’t quite as flavorful as I hoped. Sautéed a little fresh not store salsa. Pureed and added to cream and basil with extra black pepper. Tasted better
Melissa N Parker
0Can you can this soup as well
Wholesome Yum M
0Hi Melissa, It’s my understanding that you should not home can dairy products. So no as is, but if you omit the cream, then you may be able to.
Bob
0Can you make it without the Heavy cream/Coconut cream? I prefer my tomato soup without it. Can I substitute additional broth in place of the cream?
Wholesome Yum M
0Hi Bob, It won’t have the same creamy texture or consistency, but yes, the recipe will still work without the cream.
Dawn
0It is canning season and I am wondering if this recipe cans well?
Wholesome Yum M
0Hi Dawn, I’m sorry, I have not tried canning this recipe. I don’t know if it will work.
Trott
0I really appreciated this recipe! I added a little stevia to balance it out, along with some parm cheese. Everyone loved it!
Nicole
0Delicious! It’s raining today and my fam wanted warm soup for lunch. Made this with fresh tomatoes and basil from my garden. I did swap the herbs for an Italian seasoning blend. Still great. Roasting the tomatoes is key to the flavor in my opinion. Will make it again!
Marsha Bustos
0I love this soup!! I did add about a scant teaspoon of liquid allulose to the recipe to see if it would cut the acidity a little and it did. (I actually had a cup with and a cup without). This will be a go-to recipe for me. It’s also a great way to use up some of my home grown basil. Easy to prepare and oh, so, easy to eat! Mmmm. Paired with your Cheesy Bread from the fathead dough, brought back memories of grilled cheese sandwiches and tomato soup . . . but this was way better because of the seasonings!!
Sara Clarke
0The recipe says there is only 1g of carbs in this, but when I just entered the recipe into my app it showed there are 9g per serve. What would I have done wrong for this to happen?
Wholesome Yum M
0Hi Sara, Thank you for pointing this out! I have updated the nutrition for this recipe, correcting the carb count. Please double check your ingredients logged, the carb count you got seems very high.
Danielle Suess
0I’ve made several recipes and they have all been delicious! My only problem is the serving sizes whatever I make it never ends up following the guide even when I follow the recipes not sure where I’m making mistakes but it ends up vastly changing the nutritional values when I recalculate
Wholesome Yum M
0Hi Danielle, The volume of this soup can vary some due to the size of tomatoes used and how much water was lost from the soup during the cooking process. You can adjust the overall amount of soup by adding water or stock as needed to the pot.
Sabrina
0Hi, I’m wondering if you could use tomato puree for this soup? We make our own tomato sauce so we have jars that are just pureed tomatoes that have been boiled. If so, how much would you use?
Wholesome Yum M
0Hi Sabrina, You may need to play with the amounts to get the desired flavor, but I would start with 20 ounces and adjust to taste.
Sara S
0This is the 2nd time I have made this, & it is delicious! Not hard to do or time consuming either. This time I used only 2 tsp Herb de Provence & more salt & pepper, but that is one’s own taste. My Roma tomatoes were on the big side so I used a bit more garlic & olive oil for roasting. The slightly cooled tomatoes puréed nicely in the deep soup pot with a stick blender. Beware though, it can splatter some!
I froze some of the 1st batch with the cream & it did fine, so I am planning to freeze this too for a quick work lunch to have on hand.
Jasmine
0I’ve tried several of your baked good recipes, they all turned out delicious. So I gave this soup a whirl.. Omg.. it was divine.. Adding the cream makes it feel so luxurious and reminiscent of lunches with a grilled cheese sandwich and Campbell’s soup. Only this had tons of flavor and paired with a grilled cheese on low carb bread truly had me revisiting my childhood
LadyJ1225
0Wow this is an AWESOME recipe, the flavor is AMAZING!!! It is very easy and quick to make this soup. It is a chilly, windy day and I needd something to help warm me up after walking the dog. This soup hit the spot. It is definitely going into my regular recipe rotation. Thank you = )
Jenn
0Thanks for this delicious recipe!
Jessica
0I love this recipe and so does my family! The flavor is amazing whether you choose to follow a keto diet or not. It’s simple and quick, and perfect for a yucky weather day as a great accompaniment to grilled cheese for the kids and hubby, or with salad and a protein for me and fellow low carb friends. This is an very easy recipe to make for less experienced cooks.
Laura Gossett
0This soup was so good and very easy to make. I used the option to change the number of servings to one and just made the one serving. I love this option as I would have ate all 6 servings if I had kept the recipe as it was written!