Creamy Keto Tomato Soup

This low carb soup recipe is ultra rich and delicious!

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Tomato soup is a classic that never goes out of style. And, although tomatoes have a minimal amount of carbs, they are the only ingredient in this soup that contains anything worth mentioning.

This low carb recipe makes this traditional soup super creamy and rich with the addition of cream cheese and butter! I don’t see how you could possibly go wrong with that.

Keto Creamy Tomato Soup Recipe (great for meal planning on a low carb diet!)

A FEW TIPS AND SUBSTITUTION SUGGESTIONS

You can substitute heavy whipping cream for the cream cheese (this is a popular low carb soup ingredient), but I’ve found that cream cheese gives it an ultra rich flavor and texture.

Also, if you don’t have fresh ingredients on hand, you can also used dried basil and canned tomato puree. Bouillon cubes and water are also a good replacement for the chicken broth. 

Don’t blame the butter for what the bread did! 🙂

How to make the best keto tomato soup with cream cheese. Super creamy and delicious low carb meal!

Keto Tomato Bisque Soup

This easy keto tomato soup is made with just 6 simple ingredients! {5 net carbs, 290 calories, 26g fat, 3g protein, 1g fiber}

Keyword: cream cheese, keto, low carb, soup, tomatoes
Servings: 6
Ingredients
  • 5 cups fresh tomato puree (5-7 blended tomatoes)
  • 1 cup chicken broth (or veggie broth)
  • 8 oz cream cheese (cubed)
  • 1/2 stick salted butter
  • 1 tbsp minced garlic
  • 1 bunch basil leaves (stems removed)
  • salt & pepper to taste
Instructions
  1. In a blender, puree enough tomatoes to equal 5 cups of pureed tomatoes (depending on the size of your tomatoes, this should be 5-7 tomatoes). Set the blender aside for later.

  2. In a large pot, add the butter and garlic; sauté for about 1 minute. 

  3. Add the chicken broth, tomato puree, and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Add seasoning to taste if you'd like (salt, pepper, oregano, garlic powder, low carb sweetener, etc.).

  4. Once everything is hot and mixed well, pour the mixture back into the blender along with your basil. Blend until smooth.

  5. Enjoy immediately, and store any leftovers in the fridge for up to 5 days.

Recipe Notes


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    (Images Below Link To The Full Instructions)




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