Creamy Keto Tomato Basil Soup Recipe – Comfort in a Bowl

This keto Tomato basil soup is one of those cozy, nostalgic dishes that feels like a hug in a bowl. This version keeps everything you love—rich tomato flavor, velvety texture, and fragrant fresh basil—without the carb-heavy ingredients. It’s simple enough for a weeknight but special enough to serve to guests.

You’ll blend everything into a silky, creamy soup that happens to be keto-friendly and naturally gluten-free. Pair it with a crisp salad or some keto garlic bread, and you’ve got a satisfying meal.

What Makes This Recipe So Good

• Truly creamy without the carbs: Heavy cream and cream cheese create that luxurious texture, minus flour or sugar.
• Fast and easy: You’ll go from pantry to table in about 30 minutes with minimal prep.
• Big flavor, simple ingredients: Canned tomatoes, onion, garlic, and basil are all you need for a restaurant-quality soup.
• Flexible and forgiving: Works with canned or fresh tomatoes, and you can adjust the thickness easily.
• Perfect for meal prep: It reheats beautifully and tastes even better the next day.

Ingredients

• 2 tablespoons butter or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 (14.5-ounce) cans diced tomatoes, preferably fire-roasted
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 3 ounces cream cheese, softened and cubed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• 1 teaspoon sea salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh basil leaves, loosely packed, plus extra for garnish
• 1–2 teaspoons erythritol or monk fruit sweetener (optional, to balance acidity)
• Freshly grated Parmesan, for serving (optional)

How to make my Keto Tomato Basil Soup – Step by Step

1. Sauté the aromatics: Heat butter or olive oil in a medium pot over medium heat. Add the diced onion and cook 4–5 minutes, until softened and translucent.
   

   Stir in the garlic and cook 30 seconds, just until fragrant.

2. Add tomatoes and seasoning: Pour in the diced tomatoes with their juices and the broth. Stir in oregano, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer.
3. Simmer to meld flavors: Let the soup simmer uncovered for 10–12 minutes, stirring occasionally.
   

   This reduces some liquid and concentrates the tomato flavor.

4. Blend until smooth: Turn off the heat. Add the fresh basil leaves. Use an immersion blender to blend the soup right in the pot until silky.
   

   If using a countertop blender, carefully blend in batches and return to the pot.

5. Make it creamy: Return the pot to low heat. Add the cream cheese and whisk until it melts and fully incorporates. Stir in the heavy cream.
6. Balance the acidity: Taste the soup.
   

   If it’s too tangy, stir in 1–2 teaspoons of keto-friendly sweetener until balanced. Adjust salt and pepper as needed.

7. Serve: Ladle into bowls and garnish with extra basil and Parmesan if you like. Serve hot.

How to Store Keto Tomato Basil Soup

• Refrigerator: Store in an airtight container for up to 4 days.
  

  The flavors deepen over time, making it even better on day two.

• Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently over low heat on the stove. Avoid boiling, which can cause the cream to separate.
  

  If it’s too thick after chilling, stir in a splash of broth or water.

Health Benefits of this Tomato Soup

• Keto-friendly macros: With minimal net carbs and satisfying fats from cream and olive oil, this soup fits low-carb lifestyles well.
• Antioxidants from tomatoes: Tomatoes are rich in lycopene and vitamin C, which support heart and skin health.
• Fresh basil benefits: Basil provides antioxidants and anti-inflammatory compounds while adding bright flavor without extra carbs.
• Protein boost options: Add shredded chicken or cooked Italian sausage for a more filling bowl without bumping up carbs too much.

Pitfalls to Watch Out For

• Curdled dairy: Boiling after adding cream or cream cheese can cause separation. Keep the heat low.
• Too acidic: Some canned tomatoes can be sharp. A pinch of keto sweetener or a bit more cream smooths it out.
• Watery soup: If the soup seems thin, simmer a few extra minutes before blending to reduce liquid.
• Over-salting: If your broth isn’t low-sodium, taste before adding salt.
  

  Parmesan also adds saltiness.

• Stringy basil: Blend basil with the hot soup for a smooth texture and bright flavor, rather than chopping it too coarsely.

Recipe Variations of this Keto Tomato Basil Soup

• Roasted tomato version: Roast halved Roma tomatoes, onion wedges, and garlic with olive oil and salt at 425°F (220°C) for 25–30 minutes. Simmer briefly with broth, then blend and finish with cream.
• Dairy-free keto: Use full-fat coconut milk and 1–2 tablespoons of olive oil instead of heavy cream and cream cheese. Expect a subtle coconut note.
• Protein-packed: Stir in cooked shredded chicken, crumbled Italian sausage, or bacon bits before serving.
• Herby twist: Add fresh thyme or a small sprig of rosemary while simmering.
  

  Remove woody stems before blending.

• Extra-rich: Finish with a tablespoon of butter or a drizzle of good olive oil for a glossy finish.
• Spicy kick: Increase red pepper flakes or add a pinch of cayenne for a warming heat.

FAQ’s about Keto Tomato Basil Soup

In Conclusion

This Creamy Keto Tomato Basil Soup is the kind of recipe you’ll make on repeat. It’s quick, comforting, and packed with flavor, all while staying low-carb.

With a short ingredient list and simple steps, it’s weeknight-friendly and meal-prep ready. Keep the basics on hand, and you can whip up a bowl of cozy comfort anytime.

Creamy Keto Tomato Basil Soup Recipe – Comfort in a Bowl

Laura

Enjoy creamy keto tomato basil soup, a low-carb, herb-packed comfort dish that's fast, flavorful, and perfect for healthy meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish, Starter

Cuisine American, European, Italian

Servings 6 servings

Ingredients

  

• 2 tablespoons butter or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 (14.5-ounce) cans diced tomatoes, preferably fire-roasted
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 3 ounces cream cheese, softened and cubed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• 1 teaspoon sea salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh basil leaves, loosely packed, plus extra for garnish
• 1 handful Freshly grated Parmesan, for serving (optional)

Instructions

 

• Sauté the aromatics: Heat butter or olive oil in a medium pot over medium heat. Add the diced onion and cook 4–5 minutes, until softened and translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
  2 tablespoons butter or olive oil, 1 small yellow onion, diced, 3 cloves garlic, minced
• Add tomatoes and seasoning: Pour in the diced tomatoes with their juices and the broth. Stir in oregano, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer.
  2 (14.5-ounce) cans diced tomatoes, preferably fire-roasted, 1 cup low-sodium chicken or vegetable broth, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional, for a gentle kick), 1 teaspoon sea salt, more to taste, 1/2 teaspoon freshly ground black pepper
• Simmer to meld flavors: Let the soup simmer uncovered for 10–12 minutes, stirring occasionally. This reduces some liquid and concentrates the tomato flavor.
• Blend until smooth: Turn off the heat. Add the fresh basil leaves. Use an immersion blender to blend the soup right in the pot until silky. If using a countertop blender, carefully blend in batches and return to the pot.
  1/2 cup fresh basil leaves, loosely packed, plus extra for garnish
• Make it creamy: Return the pot to low heat. Add the cream cheese and whisk until it melts and fully incorporates. Stir in the heavy cream.
  3 ounces cream cheese, softened and cubed, 1/2 cup heavy cream
• Balance the acidity: Taste the soup. If it’s too tangy, stir in 1–2 teaspoons of keto-friendly sweetener until balanced. Adjust salt and pepper as needed.
• Serve: Ladle into bowls and garnish with extra basil and Parmesan if you like. Serve hot.
  1 handful Freshly grated Parmesan, for serving (optional)

Keyword keto dinners, keto soup, soup recipes, tomato soup