This Keto Creamy Tomato Soup is just delicious and ready to eat in under 20 minutes! It’s a quick, healthy appetizer for dinner that everyone (even non-ketoers) will love!
Tomatoes are a bit too high in carbs to be eating a lot of on a regular basis. 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 6 appetizer serves. 1 serving is 7oz/200g and has 5g net carbs.
Store leftover Keto Creamy Tomato Soup in the fridge for up to 5 days, 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 up to 3 months.
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
- 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.
- Saute another 1-2 minutes, until the onion is starting to soften.
- Add the chicken stock and canned 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.
Keto Creamy Tomato Soup - Instant Pot Recipe
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.
- Saute another 1-2 minutes, until the onion is starting to soften.
- Add the chicken stock and canned 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.
Nutrition
Looking for more tasty Keto Soup recipes; try our;
To make a larger batch of this Keto Creamy Tomato Soup recipe adjust the servings above.
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!
Thank you for the kind words Trilby and for your tip, we’ll give it a go.
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.
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 🙂
Hi Chris,
Thank you for your kind words! I’m so glad you enjoyed them 🙂