Looking for a delicious and easy-to-make soup recipe that will leave your taste buds singing? Look no further than this Creamy Keto Tomato Basil Soup recipe! Made with fragrant, flavorful basil and canned San Marzano tomatoes, this soup is a perfect first course or main dish on a hot summer's day.

Who am I kidding? It’s a tasty soup all year-’round. You can add Italian sausage or low-carb meatballs to the soup for extra protein and heartiness.

This tomato soup is low-carb, keto-friendly, and can be made without dairy. I love it paired with gluten-free meatballs or chaffles for an easy lunch or dinner.

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It's low-carb, keto-friendly, and can be made without dairy. I love it paired with gluten-free meatballs or chaffles for an easy lunch or dinner.

Nutrition facts for Creamy Keto Tomato Basil Soup.

This recipe makes approximately 6 servings.

Each serving contains 9 grams of carbohydrates (8 grams of net carbs), 6 grams of protein, and 12 grams of fat as computed by MyFitness Pal.

What to serve with Creamy Keto Tomato Basil Soup?

One of the most important lessons I learned from experimenting with a carnivore diet is the importance of protein, especially for building muscle, and as we age. While in the past I would enjoy this Creamy Keto Tomato Basil Soup as-is, now I pair it with a protein.

Serve over homemade or store-bought low-carb meatballs and top with some shredded Parmesan and more basil.
Serve with grilled chicken cutlets or chicken thighs. It's like deconstructed chicken parmesan!
Make a grilled cheese sandwich using low-carb chaffles (here's my recipe) or keto-friendly bread (I like Scotty's bread mix) and serve alongside the tomato soup.
Chicken salad with low-carb crackers pairs well with tomato soup.
Add a few mini fresh mozzarella balls to your soup bowl - delish! And definitely sprinkle with a little freshly-grated Parmesan.

If you want more veggies, you can't go wrong serving Creamy Keto Tomato Basil Soup with a salad filled with lots of non-starchy veggies and your favorite dressing. Or serve with roasted or grilled veggies like zucchini, eggplant, or cauliflower.

I love serving this soup over store-bought grass-fed meatballs.

How to make Creamy Keto Tomato Basil Soup dairy-free?

If you follow a dairy-free lifestyle, simply substitute full-fat coconut milk from a can for the heavy whipping cream.

How to store Creamy Keto Tomato Basil Soup?

To store Creamy Tomato Basil Soup, you should first let it cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

If you want to store the soup for a longer period, you can freeze it for up to 3 months. When reheating, make sure to do it slowly over low heat to prevent curdling or separation.

I always freeze soup leftovers in Souper Cubes.

RELATED: I love storing soup (and lots of other leftovers) in Souper Cubes are silicone freezing trays designed to freeze homemade broths, soups, sauces, and stocks in perfect portion sizes. Click to read my review (and clever uses for Souper Cubes).

Souper Cubes 1-Cup Extra-Large Silicone Freezing Tray With Lid - Freeze Food Soup Broth Sauce In Perfect 1-Cup Portions, 1-Pack, Aqua Color Buy on Amazon

I hope you love this quick Creamy Keto Tomato Basil Soup as much as I do!

--The Keto Minimalist

Yield: 6

Author: The Keto Minimalist

Creamy Keto Tomato Basil Soup

Prep time: 5 MinCook time: 20 MinInactive time: 5 MinTotal time: 30 Min

The tangy sweetness of the tomatoes is complemented by the subtle peppery notes of basil, resulting in a savory and comforting soup.

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
28-oz can crushed tomatoes (San Marzano preferred)
2 cups chicken bone broth
1/2 cup heavy whipping cream
1/4 cup chopped fresh basil, plus more for garnish
salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic and sauté for 2-3 minutes until fragrant.
Add crushed tomatoes and broth to the pot and bring to a boil.
Reduce heat and let simmer for 10-15 minutes.
Stir in heavy whipping cream and chopped basil.
Use an immersion blender to blend the soup until smooth, or transfer it to a blender and blend in batches.
Season with salt and pepper to taste.
Garnish with additional fresh basil.
Serve hot and enjoy!

Notes

For dairy-free, substitute full-fat coconut milk from a can for the heavy whipping cream.

If you can't find crushed San Marzano tomatoes, use peeled whole San Marzano tomatoes and squeeze them with your hands to crush them as you add them to the soup. Pureeing the tomato soup at the end will take care of any lumps. You can also use any crushed tomatoes.

If you don't have fresh basil, substitute 1 tablespoon plus 1 teaspoon dried basil.