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Easy Keto Tomato Basil Soup Low Carb


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.

 

 

 

New to Keto and need help getting started??  Try following my 12 weeks of free keto menu plans, starting with the 3 Day Keto Kickstart and Keto FAQs!

 

Or if you’re already on keto but want to boost your results, try the wildly popular and effective IBIH 5 Day Keto Soup Diet and drop as much as 10 pounds!

 

Don’t believe me?  Check out the comments section on that post for testimonials or join the IBH 5 Day Soup Diet Facebook Group and ask around to see firsthand the amazing results people are getting!!!

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 :

  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 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.

Written by Healthy Cat

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