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.
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.