Creamy Keto Tomato Basil Soup Recipe - Comfort in a Bowl
Enjoy creamy keto tomato basil soup, a low-carb, herb-packed comfort dish that's fast, flavorful, and perfect for healthy meals.
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
- ½ cup heavy cream
- 3 ounces cream cheese, softened and cubed
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for a gentle kick)
- 1 teaspoon sea salt, more to taste
- ½ teaspoon freshly ground black pepper
- ½ 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)
