This keto tomato soup recipe is one of the tastiest low carb soup recipes in my stockpile and the name doesn’t do it justice. It’s one of those low carb recipes I refer to as a great big bowl of sunshine…
There’s nothing that tastes better on a cold blustery day.
Healthy recipes are often named for their nutrition and not their flavor profile — but this low carb tomato soup recipe is one of those low carb dinners that’s changing the game. Trust me when I tell you, it makes some of the best low carb lunch ideas this side of the Missisissppi!
Let me show you why…
Looking for more keto lunch ideas? Check out my curried butternut squash soup, keto broccoli cheese soup, or my rotisserie chicken soup.
What I Love About This Keto Tomato Soup Recipe
This keto tomato soup recipe is suuper yummy and it’s really easy to make. There’s a little time involved but it’s mainly bake-and-simmer time so you can get other things done too.
I love to make this dish while I’m doing meal prep for the week since I’m in the kitchen anyway! Here are some other solid qualities to love about this recipe:
- Fresh wholesome ingredients
- Customizable recipe
- Really easy to make
- Use as a side or a meal
- Layers of incredible flavor
Recipe Notes
As I said, you can multitask while making this super yummy keto tomato soup recipe because of the bake and simmer time. Here’s what you need to know:
Ingredient Notes
Tomatoes – I love heirloom tomatoes in this keto tomato soup recipe but romas work well too. When you quarter them up, try to get them all the same size so they roast evenly.
Bacon – You’ll cook the bacon in a large stockpot and reserve some of the grease. This is where you’ll start building your fond for those layers of yummy flavor that develop in this keto tomato soup recipe.
Aromatic Veggies – You’ll need to sauté the onions and garlic in your stockpot — this helps reduce bitterness and coax out the sweet mellow flavors. Plus, it adds to the fond you’re building for the base of your soup.
Fresh Herbs – It may seem like a lot but fresh herbs have a delicate profile, so it takes more of them. Simmering the basil and thyme in the soup helps coax out the deeper more complex flavors.
Tools To Make
Making this keto tomato soup recipe is about as simple as it can get, and you don’t need any special gadgets! Here’s what you need to know!
- Baking Sheet – for roasting tomatoes
- Large Stockpot – to build soup in
- Blender (Immersion or Tabletop) – I prefer to just toss the ingredients in my Blendtec and let it work its magic!
You’ve probably got all this stuff in your kitchen already.
Storing Tips
Your soup will keep best in a food-grade airtight container in the fridge.
Can You Freeze This?
Oh yeah!! This keto tomato soup recipe freezes really well. I like to freeze it in single-serve portions. Whether you freeze it in Ziploc bags or food-grade containers, it’s important to leave some room for the liquid to expand.
Meal Prepping Tips
I love making this keto tomato soup recipe while I’m doing meal prep.
I like to whip up a double batch and freeze most of it in single-serve portions that I can pull out one at a time for low carb dinners or keto side dishes. The rest stays in the fridge for the most nutritious, decadent low carb meals.
Keto Tomato Soup Recipe Variations
This low carb tomato soup recipe is sooo flexible. You can easily tweak this delicious bowl of sunshine to suit your dietary goals. Here are a few healthy recipes suggestions…
How Can I Add More Greens?
Technically, you could add some greens to this low carb tomato soup recipe, but it’ll change the flavor of your dish.
Instead of adding greens to your tomato soup, you could try making lettuce soup, broccoli cauliflower soup or cabbage roll soup. You can also serve it with a crisp green salad on the side.
Can I Make This Spicy?
Of course, you can! This creamy roasted low carb tomato soup calls for some red pepper flakes but only enough to add flavor.
If you’ve got soup on the brain and you love spicy like I do, you may want to try making keto chili . Curried butternut squash soup is also pretty good and it’s got a little kick to it.
How Can I Make This Soup Creamy?
This low carb tomato soup is decadently creamy as it is, which is part of its yummy factor. I wouldn’t adjust the cream too much for fear of changing the beautiful flavor.
If you really love creamy soup, you should try keto butternut squash soup. It’s just so much easier to make something like a super creamy summer squash soup or pumpkin soup rather than running the risk of messing up your low carb tomato soup recipe.
What Other Veggies Can I Sneak In?
I love sneaking low carb veggies into soup recipes. Soup is the perfect disguise for those harder to handle veggies that may be missing from your diet.
This low carb tomato soup does have a decent amount of veggies in it but if you’re looking for a myriad of nutrition, you should make low carb vegetable soup instead! If you’re on a veggie kick or you just want something a little different, you may enjoy spaghetti squash soup. Its every bit as creamy and delicious as low carb tomato soup, only with different veggies. Brussel sprout soup will also give you a metropolis of wholesome greens that are sure to satisfy.
More Keto Soup Recipes
I absolutely love making keto soup, especially when the weather turns cold outside! While nothing gives you quite the same fervent glow as low carb tomato soup, it does help to have multiple recipes on hand.
Here are some other tasty healthy soup recipes you may want to fill your freezer with!
Keto Tomato Soup
Print Recipe Pin RecipeIngredients
- 3 Pounds Tomatoes quartered, and roughly the same size. I used heirloom, Romas work as well.
- 1/4 Cup Olive Oil
- 1 Tablespoon Kosher Salt
- 1 1/2 Teaspoon Pepper
- 8 Pieces Bacon + more for topping
- 1 Cup Yellow Onion chopped
- 1 Tablespoon Garlic minced
- 4 Cups Fresh Basil fresh, loosely packed. + more for topping
- 1 Teaspoon Fresh Thyme Leaves
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 Quart Chicken Stock
- 1/4 Cup Heavy Cream option to use more for topping
Instructions
- Prep. Preheat oven to 400 F and line a baking sheet with parchment paper.
- Tomatoes. Toss quartered tomatoes (3 lbs) in olive oil (1/4 cup), salt (1 tablespoon), and pepper (1 1/2 teaspoon) and spread onto a baking sheet. Bake for 45 minutes, or until the edges start to brown (will vary depending on how small your slices are).
- Crisp + Saute. Meanwhile, cook bacon (8 pieces) in a large 8-quart stockpot until crisp. Set cooked bacon aside on a paper towel-lined plate. Remove all but 2 tablespoons of bacon grease from the stockpot. Add chopped onion (1 cup) and saute until soft, about 8 minutes. Add minced garlic (1 tablespoon), and cook until fragrant, about 2 minutes.
- Simmer. Stir in the roasted tomatoes and any juices from the pan, along with the fresh basil (4 cups), thyme (1 teaspoon), crushed red pepper flakes (1/4 teaspoon), and chicken stock (1 quart). Bring soup to a boil, then reduce to a simmer and cook uncovered for 40 minutes.
- Blend. Ladle soup into a blender, along with the bacon and heavy cream. Blend until the soup is smooth.
- Serve. Top with fresh basil, and additional crumbled bacon. Enjoy!
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Lindsey's Tips
- I prefer to blender the soup in a blender, as it makes it smoother AND is easier to measure a portion from! I use my Blendtec Blender for this.
- To cut more carbs: Skip the onion. This adds 1.8 g carbs per serving.
- Serving Size: Since everyone will reduce a different amount of liquid from the soup (based on heat in stockpot and time cooking) it's difficult to say the exact size of a serving. For most accurate calculation, divide your soup before eating a portion.
- Nutritional information is based on 1 bowl of soup, if you divide this soup into 8 bowls.
