Keto Tomato Soup

Updated
4.9 from 17 votes

This keto tomato soup recipe is delicious and ready to eat in under 20 minutes! It’s a quick, healthy low-carb appetizer, lunch, or dinner that everyone, even non-keto dieters, will love. You can make this keto tomato soup in an instant pot, slow cooker, or pressure cooker.

Keto tomato soup in a bowl.
Creamy keto tomato soup.

Tomatoes are a bit too high in carbs to be eating a lot of regularly. We’ve used butter and heavy cream to increase the fat levels, to make this less “low carb” and more “ketogenic” – be sure to check your macros because too much of this delicious soup could kick you out of ketosis!

Our Low Carb Tomato Soup can also be made in a slow cooker; after sauteing the onion and garlic, throw everything, except the cream, into your slow cooker. Cook on high for 3 hours or low for 7-8 hours, then blend and stir through the cream.

This Keto Creamy Tomato Soup recipe makes six appetizer serves. One serving is 7oz/200g with 5g net carbs.

Ingredients

Keto Creamy Tomato Soup Ingredients simmering in an instant pot
Keto Creamy Tomato Soup Ingredients
  • 2 tablespoons of Salted Butter
  • 1 small Onion, diced
  • 3 cloves of Garlic, sliced
  • 2 teaspoons of Dried Oregano
  • 1 teaspoon of Salt
  • ½ teaspoon of Pepper, ground
  • 1 cup of Chicken Stock
  • 28 oz Canned Whole Tomatoes
  • 1 cup of Heavy Cream
  • Fresh Basil to serve

How to Make Keto Creamy Tomato Soup

Keto Creamy Tomato Soup in a white bowl with a spoon in it on a dark grey table
How to make Keto Creamy Tomato Soup
  1. Select your instant pot’s “saute” function and let it heat up.
  2. Add the butter, onion, and garlic and saute for 2 minutes, then add the oregano, salt, and pepper.
  3. Saute another 1-2 minutes until the onion starts to soften.
  4. Add the chicken stock and canned tomatoes.
  5. Put on the lid and set to high pressure for 10 minutes.
  6. Once finished, use the quick-release method to depressurize, then remove the lid.
  7. Blend the soup with an immersion blender until smooth and lump-free.
  8. Stir through the cream and serve hot, topped with a drizzle of cream and fresh basil.
Keto Creamy Tomato Soup in a white bowl on a dark grey table

Keto Tomato Soup – Creamy

This Keto Tomato Soup is delicious and ready to eat in under 20 minutes! It’s a quick, healthy low-carb appetizer, lunch, or dinner that everyone, even non-keto dieters, will love. You can make this keto tomato soup in an instant pot, slow cooker, or pressure cooker.

Rate it

4.89 from 17 votes
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 216kcal
Author: Matt Dobson

Unit Conversion

Ingredients

  • 2 tablespoons Salted Butter
  • 1 small Onion diced
  • 3 cloves Garlic sliced
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Salt
  • ½ teaspoon Pepper ground
  • 1 cup Chicken Stock
  • 28 oz Canned Whole Tomatoes
  • 1 cup Heavy Cream
  • Fresh Basil to serve

Instructions

  • Select the “saute” function on your instant pot and allow to heat up.
  • Add the butter, onion, and garlic and saute for 2 minutes, then add the oregano, salt, and pepper.
    2 tablespoons Salted Butter, 1 small Onion, 3 cloves Garlic, 2 teaspoons Dried Oregano, 1 teaspoon Salt, ½ teaspoon Pepper
  • Saute another 1-2 minutes, until the onion is starting to soften.
  • Add the chicken stock and canned tomatoes.
    1 cup Chicken Stock, 28 oz Canned Whole Tomatoes
  • Put on the lid and set to high pressure for 10 minutes.
  • Once finished, use the quick release method to depressurize, then remove the lid.
  • Blend the soup with an immersion blender, until smooth and lump-free.
  • Stir through the cream and serve hot, topped with a drizzle of cream and fresh basil.
    1 cup Heavy Cream, Fresh Basil

Notes

 
STORING: Store tomato soup in the fridge for up to 5 days, and reheat gently over low heat on the stove. If you want to freeze the soup, we recommend not adding the cream, as cream and tomatoes do some funny things when frozen together – freeze for up to 3 months.

Nutrition

Calories: 216kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 683mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Keto tomato soup in a bowl.
How to make the best keto tomato soup.
How to store tomato soup

Store tomato soup in the fridge for up to 5 days, and reheat gently over low heat on the stove. If you want to freeze the soup, we recommend not adding the cream, as cream and tomatoes do some funny things when frozen together – freeze for up to 3 months.

Looking for more tasty Keto Soup recipes; try our;

Adjust the servings above to make a larger batch of this Keto Creamy Tomato Soup recipe.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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5 thoughts on “Keto Tomato Soup”

  1. 5 stars
    We have made this tomato soup several times and absolutely love it. The blend of flavors and creamy texture are just right. Easy to make. I’d like to say, however, we have frozen this soup as many times as we have made it. The thawed and reheated soup has tasted just fine and the texture was good, too. So, I say it’s worth trying to freeze one or two portions and see if you have any trouble with it. 😉
    Thanks so much for this recipe!

    Reply
  2. 5 stars
    This tomato soup was amazing and so easy to make. I added an extra can of tomatoes (Mexican Recipe stewed tomatoes) to the mix and, since I don’t have an instant pot, I used a regular old fashioned stovetop pot.

    Reply
  3. 5 stars
    I have tried two of the soups recently, (tomato and the broccoli & leek) both were lovely, so tastey. I can thoroughly recommend both.

    Thank you 🙂

    Reply

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