Keto Tomato Basil Soup
This Keto Tomato Basil Soup is a creamy, comforting, and low-carb dish made with fresh tomatoes, basil, garlic, and rich cream.It’s perfect for those following a ketogenic or low-carb lifestyle but can be enjoyed by anyone craving a flavorful, healthy soup.This simple yet delicious recipe brings together a perfect balance of savory and fresh flavors while keeping carbs to a minimum.Equipment I Have UsedBlender (Immersion or Stand) - 1 (For blending the soup into a smooth consistency)Large Pot - 1 (For cooking the soup)Cutting Board - 1 (For chopping the vegetables and basil)Knife - 1 (For chopping and slicing)Wooden Spoon or Stirring Spoon - 1 (For stirring ingredients while sautéing and cooking)Ladle - 1 (For serving the soup)
Equipment
- Blender (Immersion or Stand) - 1 (For blending the soup into a smooth consistency)
- Large Pot - 1 (For cooking the soup)
- Cutting Board - 1 (For chopping the vegetables and basil)
- Knife - 1 (For chopping and slicing)
- Wooden Spoon or Stirring Spoon - 1 (For stirring ingredients while sautéing and cooking)
- Ladle - 1 (For serving the soup)
Ingredients
- 4 medium Roma tomatoes chopped
- 1/2 cup fresh basil leaves roughly chopped
- 1 tablespoon olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- Salt to taste
- Pepper to taste
- Optional: 1/4 teaspoon dried oregano or red pepper flakes for extra flavor
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil (or butter) over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Tomatoes: Add the chopped tomatoes to the pot. Stir occasionally and cook for 8-10 minutes, until the tomatoes start to break down and release their juices.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring the mixture to a simmer.Let it cook for another 10-15 minutes to let the flavors meld together.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to carefully blend the soup until it’s smooth and creamy.Alternatively, transfer the soup to a stand blender in batches and blend until smooth.
- Add Cream and Season: Return the soup to low heat. Stir in the heavy cream (or coconut cream) and chopped basil. Season with salt and pepper to taste. If desired, add optional oregano or red pepper flakes for extra flavor.
- Simmer and Serve: Let the soup simmer on low heat for another 5 minutes. Taste and adjust seasonings if needed.Serve hot, garnished with fresh basil or grated parmesan, if desired.
Notes
- Consistency: If you prefer a thicker soup, you can reduce the amount of broth or add a little more cream. For a thinner soup, add extra broth to reach your desired consistency.
- Dairy-Free Option: Substitute the heavy cream with coconut cream or full-fat coconut milk for a creamy, dairy-free version of this soup.
- Freezing: This soup freezes well! Let it cool completely before transferring it to an airtight container. Freeze for up to 3 months. Reheat gently on the stove and adjust the consistency if needed.
- Optional Garnishes: For added flavor and texture, you can garnish the soup with fresh basil, a swirl of cream, grated parmesan, or even crispy bacon bits.