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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 low carb keto 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 Keto Tomato Soup
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… and was kind of similar to my more recent recipe for roasted tomato soup.
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 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 Low Carb 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
Finally, don’t forget to check out all the other low carb soup recipes!
What To Serve With Keto 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. You could also serve it with a side of cauliflower bread and butter. 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.
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 it?
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!
- 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.
Low Carb Keto Tomato Soup
This easy low carb keto tomato soup recipe is bursting with roasted tomatoes & fresh basil. Packed with flavor and just 7 ingredients!
Tap underlined ingredients to see where to get them.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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Serving size: 1 cup
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