This creamy, keto tomato soup is a heartwarming soup that makes an excellent replacement for store-bought tomato soup!
If you miss regular tomato soup on your keto diet, you've come to the right place! This keto tomato soup will scratch that itch, without all the carbs.
Store-bought tomato soup is filled with sugar and cornstarch, and you don't want that on a keto diet. Homemade soup tastes so much fresher and better and has no preservatives.
Another wonderful thing about this recipe is that it is very budget-friendly. You can quickly get all the ingredients from your local grocery store, and there is a good chance you already have them in your kitchen!
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Are tomato soups keto-friendly?
The store-bought tomato soup is not keto-friendly, so you have to make it yourself. It also depends on how you make it. While tomatoes are a low carb vegetable, the carbs do add up pretty quickly.
The serving on the soup is small to keep the carbs low, but if you eat two or more servings, you could use up all your carb allotment for the day.
Ingredients Used
- Roma tomatoes: I like to use fresh tomatoes, but you can use diced tomatoes. Tomatoes are a bit acidic, but I find that sautéing them for a bit cuts down on the acidity.
- Chicken broth: This helps to enhance the flavor of the soup.
- Heavy whipping cream: This makes the tomato soup really creamy and adds bulk to it.
- Onions and garlic: To make it more flavorful.
- Spices: Smoked paprika, black pepper, cumin, cayenne pepper, and salt.
- Herbs: Herbs bring out another dimension of flavor to this keto tomato soup. You can use cilantro, basil, or parsley.
- Olive oil: For sautéing.
How To Make This Recipe
- Chop the onions and tomatoes, and mince the garlic. Sauté onions and garlic in olive oil till translucent.
- Add the chopped tomatoes and bring to a boil. Add black pepper, cayenne pepper, smoked paprika, cumin, and stir.
- Simmer on medium-low heat for 5 minutes. Add one cup of broth and cook for 10 minutes, or till the tomatoes no longer taste sour.
- Add another cup of water and the heavy whipping cream and mix together.
- Pour into a blender and puree until it's smooth. Pour the soup back into a pot and adjust seasoning if you wish. I always add salt last because broth contains some salt.
- Simmer till you reach your desired consistency.
How can I thicken my tomato soup?
Usually, letting the soup simmer on the stove for a few minutes will make it thicker. But if you're in a hurry, you can make a slurry.
Mix half a teaspoon of arrowroot powder and a tablespoon of water in a bowl. Pour into the soup and mix together. In about a minute or so, your soup will begin to thicken.
If you need to know about the various keto and low carb thickeners out there, this article is a good place to start.
Storing and reheating
Allow the soup to get to room temperature and store it in an airtight container in the fridge for up to 4 days. Reheat on the stove for best results.
Tips and variations
- The cayenne pepper is optional if you don't like it spicy, but it helps cut down on the acidity of the tomatoes.
- Use fire-roasted tomatoes for a stronger, smoky flavor.
- Another alternative to help with the acidity is by adding a low-carb sweetener like monk fruit sweetener, stevia, or allulose.
- If you don't want to use a regular blender, you can use an immersion blender instead to blend your soup.
- You can also coarsely blend the soup to make it chunkier if that's what you prefer.
Check out these other keto soup recipes!
Recipe
Keto Tomato Soup
Ingredients
- 3 roma tomatoes chopped
- 1.5 cup water or broth
- 1/2 cup heavy whipping cream
- 3 tbsp olive oil
- 1 cup onions chopped
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1 tsp salt or to taste
- cilantro or basil to garnish, optional
- arrowroot powder optional
Instructions
- Chop the onions and tomatoes, and mince the garlic.
- Sauté onions and garlic in olive oil till translucent.
- Add the chopped tomatoes and bring to a boil.
- Add black pepper, cayenne pepper, smoked paprika, cumin and salt, and stir.
- Simmer on medium-low heat for 5 minutes.
- Add one cup of broth and cook for 10 minutes, or till the tomatoes no longer taste sour.
- Add another cup of water and heavy whipping cream, and puree in a blender, till smooth.
- Pour the soup back into a pot and adjust seasoning if you wish. Add salt if you need some.
- Let it simmer till it thickens.
- Alternatively, make a slurry using half teaspoon of arrowroot powder and a tablespoon of water. Mix together and pour into the soup.
- Simmer till you reach your desired consistency.
Notes
- The cayenne pepper is optional if you don't like it spicy, but it helps cut down on the acidity of the tomatoes.
- Use fire-roasted tomatoes for a stronger, smoky flavor.
- Another alternative to help with the acidity is by adding a low-carb sweetener like monk fruit sweetener, stevia, or allulose.
- If you don't want to use a regular blender, you can use an immersion blender instead to blend your soup.
- You can also coarsely blend the soup to make it chunkier if that's what you prefer.
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