Keto Tomato Soup Recipe
This creamy keto tomato soup is made with fire-roasted tomatoes, pesto, heavy cream, and a simple low-carb thickener. It’s rich, smooth, and easy to make in one pot without sugar, flour, or cornstarch.
Servings: 6
Calories: 203kcal
Ingredients
- 2 tbsp Butter
- 1/3 cup Yellow Onion about a small onion, sliced thinly
- 3 cloves Garlic minced
- 29 oz Roasted Tomatoes 2 - 14.5 oz cans of diced tomatoes
- 2 tbsp Basil Pesto Sauce you can pick this up in a jar at your local market
- 2 cups Water
- 1 tbsp Chicken Better than Bouillon low-sodium
- 1 tsp Italian seasoning
- 1 tsp Black Pepper
- 1/2 tsp Xanthan Gum
- 2 oz Cream Cheese
- 1/2 cup Organic Heavy Whipping Cream
- 1/4 cup Parmesan Cheese from the refrigerated section, grated
- 1.5 tsp Natural Ancient Sea Salt add to taste at the end if you wish
Instructions
- Cook the onion: Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 2–3 minutes, until softened and translucent.
- Add the garlic: Stir in the garlic and cook for about 30 seconds, until fragrant.
- Add the tomatoes: Pour in the fire-roasted tomatoes with their liquid
- Season and simmer: Add the pesto, water, Better Than Bouillon, Italian seasoning, and black pepper. Stir to combine and simmer for 10 minutes.
- Add the creamy ingredients: Stir in the xanthan gum, cream cheese, heavy cream, and Parmesan cheese.
- Blend until smooth: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If using a standard blender, carefully transfer the soup to the blender and blend in batches as needed.
- Season and serve: Taste and add salt as needed. Serve warm.
Video
Nutrition
Calories: 203kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 948mg | Potassium: 32mg | Fiber: 2g | Sugar: 4g | Vitamin A: 894IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
