Creamy and loaded with bright, fresh flavors, this Easy Keto Tomato Basil Soup will quickly become a new family favorite – especially served with my Keto Cheesy Herb Muffins!!!
When I was a kid I used to love condensed tomato soup from a can, which my mom would usually serve alongside grilled cheese sandwiches made on cheap white bread with lots of butter. It was one of my favorite lunches and tasted even better when we’d just come inside from playing in the snow and were frozen to the bone. There was nothing better than having the day off from school for a snow day and trudging in and getting hit in the face with that sweet and pungent tomato soup smell at lunchtime.
Soup from a can isn’t something I’ve had in many years, but when I set out to create a tasty and easy keto tomato soup recipe, I started with the flavor and smell I remembered from my childhood in mind. Since my taste buds have gotten more discerning over the years, I wasn’t quite as enamored with the basic flavor of the tomato soup as is, so I threw in some dried basil and finished it with some pesto I had kicking around in the fridge at the end.
The addition of basil and pesto really took this already tasty keto tomato soup to the next level of “this is so good that I can’t stop eating it!”
Since we’re rounding the corner into Spring, this is a great transition soup that is still creamy and comforting, but also sports the brighter, fresher flavors that we’re all starting to crave about now. And you won’t have to stand over the stove for hours to make it, leaving you more time to enjoy the warmer (maybe) and sunnier (hopefully) days ahead.
The tasty looking muffins that you see in the photos are the Keto Cheesy Herb Muffins that I posted recently – and they are amazing. Tender and flavorful, they are the perfect accompaniment to this easy Keto Tomato Basil Soup and stand in perfectly as a keto replacement for the grilled cheese sandwiches of my childhood.
It’s my hope that this easy low carb tomato soup recipe will bring back pleasant childhood memories for you as it did for me, but even if it doesn’t, or if you haven’t been a fan of tomato soup in the past – I hope you’ll give it a try anyway and report back!
Easy Keto Tomato Basil Soup Recipe Note:
Be sure to use good quality canned tomatoes for this recipe since there aren’t a lot of other ingredients to mask the bitter or metallic flavor that you may get with low grade canned tomatoes. Homegrown, organic and/or San Marzano region tomatoes will typically give the best flavor. I use Cento brand (not getting paid for this, just really like Cento) when I can find them and I’m never disappointed – but any brand of tomatoes grown in and imported from Italy will likely yield delicious results.
That’s not to say this easy keto tomato basil soup won’t still be tasty made with U.S. tomatoes, just maybe not quite as good as it could be.
Easy Keto Tomato Basil Soup – Low Carb
A creamy and delicious low carb tomato soup recipe that takes just minutes to prepare! Keto, Atkins, and gluten free – this is an easy and tasty soup that you can feel great about serving to your family!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 6 servings 1x
Ingredients
- 1 can (28 ounces) whole plum tomatoes (San Marzano preferred)
- 2 cups filtered water
- 1.5 teaspoons coarse kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
- 8 ounces mascarpone cheese
- 2 tablespoons granulated erythritol sweetener
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dried basil leaves
- 1/4 cup prepared basil pesto, plus more for garnish if desired
Instructions
- Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan.
- Bring to a boil over medium-high heat and then simmer for 2 minutes.
- Remove from the heat and puree with an immersion blender until smooth (or transfer to a traditional blender and blend, then return blended soup to the pan.)
- Return to the stove and add the butter and mascarpone cheese to the soup.
- Stir over low heat until melted and creamy – about 2 minutes.
- Remove from the heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto.
- Serve warm.
- Store any leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to three months.
Notes
Net carbs per cup = 3 grams.
Nutrition
- Serving Size: 1 cup
- Calories: 258
- Fat: 23g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
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Made this soup last night. It was delicious.
★★★★★
Absolutely the best homemade tomato soup … period! I make it regularly, and my family loves it.
★★★★★
Wow! The absolute best soup! Thank You!!
★★★★★
Do you think diced tomatoes would work?
I have made this soup twice in the last two weeks because I am absolutely obsessed with it! My husband and I are on Keto and I really miss my Campbells tomato soup in the winter. This hit the craving and has became my favorite Keto meal. My only problem is….I cant stop at one bowl
★★★★★
Made this tonight, it was amazing! I only had a couple oz of mascarpone left over from another recipe, so used that plus some heavy cream. I also used bone broth instead of water, because I had some extra that needed to get used soon. I strained my tomatoes (San Marzano) after blending to get the seeds out, just a personal preference. It was so good!
★★★★★
I’ve been meaning to write a review of this amazing soup for a while. Have made this at least 10 time or more over the past year. It’s worth springing for the real San Marzano canned tomatoes. It’s good with regular tomatoes, but the San Marzano takes it over the top. I make this exactly according to recipe (which is something I rarely do) because it always comes out perfect. It is creamy, indulgent and satisfying. The mascarpone is a MUST and worth the splurge. I took this soup to a family and friends soup party last night where we had a friendly “People’s Choice” vote and my soup won over 1 3 other soups. Thank you so much for this recipe, Mellissa! It will be a favorite forever!
Thanks so much for this review Tracey – I’m so thrilled to hear that it won over so many other soups at your party! And I totally agree that the San Marzano tomatoes make a big difference in flavor! ??
Low Carb Creamy Tomato Soup
I LOVE tomato soup, but I’ve never made it at home before today. I am on the keto diet, so have been being careful about the amount of carbs I eat. I was soooo excited to find a low carb recipe for homemade tomato soup!
This recipe was written for the stovetop, but it adapted beautifully for my pressure cooker. The adaptations I made were to add all ingredients other than the mascarpone cheese to the pressure cooker pot, pressure cook on high for 16 minutes, allow NPR, add the mascarpone cheese before using my immersion blender to make it silky smooth and creamy. It’s delicious!
★★★★★
I really miss soup in the winter. Made this soup it is so good. Than you. Glad to be able to soup and grilled cheese again
could you share the brand name or the recipe of the low carb bread you’re using to make the grilled cheese with? thanks!
Oh Melissa! This is such a fantastic soup! I couldn’t get regular basil pesto but could get basil peso with sun dried tomatoes and Parmesan cheese for the same amount of carbs. I toasted a piece of low carb bread – slathered it with Kerrygold butter , cut it into small squares and used it as croutons in the soup. This was to die for! And all for eight grams of carbs with the bread! It was the perfect meal for someone recovering from a nasty sinus infection.
Thank you so much for all the work you do to keep us in recipes. Love you and all your comments! Have a wonderful New Year!
I used 4 oz of cream cheese and 1/2 c HWC as its what I had on hand, YUMMY!!! A cup of this with a keto roll was heaven on this cold day! thanks so much
★★★★★
Please tell me what HWC is. Thanks!
heavy whipping cream