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
- Total Time: 12 minutes
- Yield: 6 servings 1x
Description
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!
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.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 258
- Fat: 23g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
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Sabrina says
Can you make this without the pesto?
Mindy says
Utterly fabulous! I picked up a box of local organic tomatoes yesterday and this recipe just perfected these perfect tomatoes! With the mascarpone flavor it seemed like I was eating a cheese pizza without the crust! I shared my creation w/ a neighbor. :)
Cheryl says
So yummy! I came home today on a cold fall night and didn’t feel like cooking. This was fast easy and delicious ! As always I love your recipes ❤️ THanks!
Christy says
Is regular cream cheese and acceptable replacement for Marscapone cheese? Thanks!
Mellissa Sevigny says
Completely different flavor and texture, you could try it though.
Gretchen says
The flavor is there and the recipe is easy enough.
My only complaint is the salt! SO SALTY. Will definitely try not adding salt and maybe using less pesto.
Mellissa Sevigny says
The recipe calls for kosher salt which is large grains and therefore less sodium per teaspoon – if you used table salt or fine sea salt instead, it packs much denser and will result in a much saltier end result unless you reduce the amount accordingly.
Jaima says
Thank you!! Just made this and it’s delicous. I did substitute one cup of water with chicken bone broth also couldn’t find Erythritol so used a packet and a half of Truvia instead. Topped it with some grated Parmesan and some crumbled up original Parm Crisps.
Anne says
I made this tonight but I substituted ricotta for marscapone, because I didn’t have any. I didn’t add any sweetener either. I thought it was a little salty – and I did use kosher salt. With salty basil pesto and regular tomatoes, that was too much salt. I did like it though, and I will add less salt next time.
Amy says
I made this tonight and it was just a delicious as I hoped! I never knew making a tasty soup from scratch could also be so easy. :)
Only question I have… is there a reason why you use water instead of chicken broth? I followed your recipe and used water, but I couldn’t help wondering if I was missing out of a certain depth of flavor the broth would have added.
Anyways great recipe!
Anna says
I loved this recipe! Pretty easy to make. I kept a quart in the fridge and enjoyed it throughout the week. My favorite compliment to it was making some parmesan crisp chips for dipping. I will definitely be making this again.
Beth says
Simply delicious!