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prep time

15 min
cook time

35 min
ready time

50 min

Best Low-Carb Tomato Basil Soup

This creamy tomato basil soup is an excellent addition to your easy fall low-carb recipes. It is loaded with rich flavors of roasted veggies, garlic, and basil, and it is perfect for the chilly fall season. You'll need about 15 minutes of actual prep, and you can let the oven do the rest. This hearty soup yields three servings, but you can double the ingredients to feed more. It will stay fresh for a few days, so no need to worry about the leftovers. Serve the soup with some freshly grated parmesan and garnish with basil. Enjoy!

How do you serve this soup?

This soup pairs perfectly with lightly toasted low-carb bread. You will find an array of low-carb bread recipes in the Sides section of the app.

Can you customize this recipe?

Absolutely! You can add your favorite fresh or dried herbs or add some more low-carb vegetables. You can reduce the amount of vegetable broth and add more heavy cream for a creamier version of this fantastic soup.

How do you store the leftover soup?

Store the leftover soup in air-tight containers and refrigerate. The soup will remain fresh for a few days. You can also freeze the leftovers for up to 2 months.

Net Carbs

10.2 g
Fiber

3 g
Total Carbs

13.5 g
Protein

6.1 g
Fats

25.6 g

298 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

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Tomato

4 medium - 2 3/5" diameter
Onion

1 small
Red bell peppers, raw

0.5 medium - 2 1/2" diameter x 2 3/4"
Garlic

2 clove
Extra virgin olive oil

2 tbsp
Basil

2 tbsp
Heavy cream

0.5 cup
Vegetable broth, bouillon or consomme

1 cup
Parmesan cheese, fresh (hard)

3 tbsp, shredded
Granulated Allulose

2 tsp
Tomato paste

1 tbsp

Step 1

Preheat the oven to 200°C (400°F). Grease a large baking pan with some butter or olive oil. Roughly chop the tomatoes and place them in the prepared baking pan.
Step 2

Peel and roughly chop the onions. Peel and slice the garlic. Roughly chop the pepper. Place the pepper, onions, garlic, and fresh basil in the pan. You can also add a whole garlic head (this is for flavoring only; you can use the whole roasted garlic for a different recipe or spread it on some low-carb toast!).
Step 3

Drizzle everything with two tablespoons of olive oil and roast for 15 minutes. Remove from the oven and give it a good stir. Roast for another 15 minutes.
Step 4

When done, remove from the oven and remove whole garlic heads (if using). Transfer the vegetables to a large pan and pour in the heavy cream and broth. Add the tomato paste and sweetener. Mix well and bring to a boil. Cook for 3-4 minutes, stirring constantly.
Step 5

Remove from the heat and cool for a bit. Transfer the prepared soup to a blender and pulse until completely smooth. You can also use an immersion blender for this.
Step 6

Transfer the soup to serving bowls and top each with parmesan. Garnish with some fresh basil and serve immediately. Enjoy!

Best Low-Carb Tomato Basil Soup

Ingredients

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