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Easy Keto Tomato Basil Soup in a white bowl

Easy Keto Tomato Basil Soup – Low Carb

  • Author: Mellissa Sevigny
  • Total Time: 12 minutes
  • Yield: 6 servings 1x


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!


  • 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


  1. Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan.
  2. Bring to a boil over medium-high heat and then simmer for 2 minutes.
  3. 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.)
  4. Return to the stove and add the butter and mascarpone cheese to the soup.
  5. Stir over low heat until melted and creamy – about 2 minutes.
  6. Remove from the heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto.
  7. Serve warm.
  8. Store any leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to three months.


Net carbs per cup = 3 grams.

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 cup
  • Calories: 258
  • Fat: 23g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 4g

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