4.96 from 61 votes

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.

Prep Time5

Cook Time15

Blend Time1

Total Time21

Course: Appetizer, Main Course, Soup

Cuisine: American

Servings:

Calories: 203kcal

Author: Davinah

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

Heat butter in a large sauce pan over medium-low heat.
Sautee onions and garlic in the butter until transcluent (~2 minutes)
Add the roasted tomatoes and all of its liquid to the pan
Add the next 5 ingredients. Stir and allow the mixture to cook for 10 minutes.
If using a standard blender: Add the hot tomato mixture to a blender with the Xanthan Gum, cream cheese, heavy cream and parmesan cheese. Blend until incorporated. Salt to taste. Serve immediately.
If using an immersion blender: Add the Xanthan Gum, cream cheese, heavy cream and parmesan cheese to the pot. Blend until incorporated. Salt to taste. Serve immediately.

Video

Notes

This recipe was updated on 7/19/2021. I substituted chicken bone broth for water and concentrated chicken broth paste. You can omit the concentrated chicken broth paste if you wish. Simply substitute the chicken broth for water. I also included directions if using an immersion blender.

Nutrition