Low-carb creamy tomato basil soup is packed with tangy tomato and fresh basil; all blended into a smooth, velvety texture—a comforting bowl of the best tomato soup that’s perfect for any meal!
We love tomato soup, especially like the one from Panera Bread. I’ll show you how easy it is to make restaurant-style tomato soup at home!
Why you’ll love this recipe
This recipe is so easy to make! With only a few simple steps, you can have a pot of delicious keto tomato soup on the table in 35 minutes. Plus, it’s also easy to customize with your favorite toppings and seasonings. Of course, there’s nothing quite like a warm bowl of tomato soup on a chilly day to make you feel cozy and comforted, but we like it any time of the year.
Ingredients & Substitutions
Butter – Salted
Onions – white or yellow
Garlic – If you love garlic, you can throw in a few more cloves.
Tomatoes – Canned whole peeled tomatoes.
Vegetable broth – We prefer vegetable broth, but you can also use chicken broth.
Fresh basil – Sweet basil is the most widely available, known for its fresh, subtly sweet flavor.
Heavy cream – You can substitute full-fat coconut milk for dairy-free tomato soup.
Salt & Pepper – You may need less salt since the recipe uses salted butter.
Parmesan cheese – Shaved, shredded or grated
How to make tomato soup
Tools you’ll need to make this soup:
- Large stockpot or Dutch oven
- Immersion or regular blender – an immersion blender is the easiest and safest way to blend hot soup.
- You can use a potato masher or meat chopper if you don’t have a blender. However, using a potato masher, you’ll end up with a chunkier, rustic-style soup.
In the pot on medium heat, cook garlic and onions in melted butter until the onion is tender.
Put the tomatoes, broth, and basil into the pot and heat over high until it boils. Lower the heat to a simmer and cook for 20 minutes to let the flavors blend.
Remove the pot from the heat, and using an immersion blender, blend the soup to the desired consistency.
*If using a regular blender, allow the soup to cool for a few minutes before blending. Hot liquids can expand and explode when blended in a blender. Remove the center cap from the lid of your blender. Fill blender no more than halfway. Place a towel over the top of the blender; hold the towel in place while you blend the soup.
Stir in the cream and simmer for 15 more minutes—season with salt and pepper to taste. Serve topped with parmesan cheese and basil.
- The classic combination of tomato soup and a grilled cheese sandwich is hard to beat. Try serving it with grilled cheese made with low-carb bread or cauliflower rounds.
- Add a dollop of sour cream or crème fraîche to your soup for a luxurious and velvety texture.
- A swirl of pesto over the top of your soup can add a burst of fresh herb flavor.
- Add some parmesan cheese crisps to the top of the soup for a crouton-like texture.
Is creamy tomato basil soup low-carb?
Yes, tomato basil soup can be low-carb if made with low-carb ingredients and without added sugars or starchy thickeners like flour or cornstarch in some tomato soups. Using fresh tomatoes, herbs, and cream in this tomato soup recipe keeps it low-carb.
Can I add other vegetables to my low-carb tomato basil soup?
You can add other low-carb vegetables like zucchini, bell peppers, or cauliflower to your tomato basil soup to make it more flavorful and filling. Just make sure to adjust the cooking time and seasoning accordingly.
Can I use dried basil instead of fresh basil in low-carb tomato basil soup?
You can use dried basil instead of fresh basil in your tomato basil soup. However, fresh basil will give the soup a more vibrant and herbaceous flavor, while dried basil will be more subtle and earthy. Four teaspoons of dried basil for 1/4 cup of fresh basil leaves.
Storage & reheating instructions
Let the soup cool to room temperature and store it in an airtight container in the refrigerator for 4-5 days.
Freeze leftover creamy tomato basil soup in a freezer-safe container for up to 3 months.
If you’re reheating frozen soup, it’s best to thaw it in the refrigerator overnight before reheating it on the stove or in the microwave. You can thin the soup with cream if it is too thick or almond milk.
If you love down-home southern cooking, Check out my Southern Keto cookbooks! I’ve written 3 cookbooks that have over 300 fabulous recipes in them. As always, they use easy-to-find ingredients.
Creamy Tomato Basil Soup | Low Carb + Keto
- 2 tablespoons butter
- 1/2 cup onions chopped
- 2 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes
- 1 1/2 cups vegetable broth
- 1/4 cup fresh basil leaves extra for garnish
- 1/2 cup heavy cream
- salt and black pepper
- Parmesan cheese, shredded or grated for garnish
- Melt the butter in a stockpot over medium heat. Add the onions and garlic and cook until the onions are tender and translucent.
- Add the tomatoes, broth and basil to the pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 20 minutes to allow the flavors to come together.
- Slide the pot off the heat and using an immersion blender, blend the soup to the desired consistency.
- Stir in the cream and simmer gently for 15 more minutes before serving. Salt and pepper to taste.
- Serve topped with parmesan cheese and fresh basil leaves, if desired.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.