Keto Tomato Basil Soup
One bite of Keto Tomato Basil Soup will prove that this is so much better than any canned tomato soup! This low carb tomato soup is really the ultimate comfort food. All you need are 5 simple ingredients to make this easy recipe. Grab a blender and get started!
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I make keto soup recipes all year long because what’s better than filling a bowl full of pure comfort food? This fresh tomato basil soup has the best flavor and takes just a few steps to make with minimal prep time. Serve it alongside some Keto Grilled Cheese Sandwiches for a delicious meal that will make you feel like a kid again.
Each spoonful is bursting with tomato flavor, which always puts my taste buds on high alert for more. Thankfully, this creamy keto tomato soup recipe only has 6 g net carbs per serving, making it an excellent option for anyone on a low carb diet. And yes, even those not living the keto lifestyle can enjoy this homemade tomato soup.
Some of my other favorite soup recipes are Keto Cauliflower Soup, Keto Mushroom Soup, and this Keto Cheeseburger Soup Recipe! Why make one low carb soup when you can enjoy more?
Ingredients
- Fresh tomato puree – You can use canned tomatoes for this, but you do get a ton of great flavor from fresh tomatoes. Chunk them up, then add them to the blender, pulp, skin, juices, and all!
- Salted butter – For flavor and richness. I like to think of this as the secret ingredient that surprises most people.
- Cream cheese – To add texture to this creamy tomato soup.
- Fresh basil leaves – For a burst of flavor.
- Joy Filled Eats Sweetener – This sweetener can be optional, but I think that adding a little bit of sweetener really heightens the flavor.
- Salt and black pepper – To taste
See the recipe card below for quantities.
How to Make Keto Tomato Basil Soup
This is the simplest tomato soup recipe out there. I promise. Even though you are using fresh tomatoes, you do not have to peel them. After pureeing the soup in a regular blender, you can’t tell that you left the skin on.
Step One: Add the tomatoes to a blender or food processor. Make enough to equal five cups of puree. I needed 4 large tomatoes. For a chunkier soup, leave some pieces.
Step Two: Pour the tomato puree into a saucepan or dutch oven and add the cream cheese and butter. Heat to a simmer over medium heat. Do not let it boil.
Step Three: Cook until the cream cheese and the butter are melted. Stir often.
Step Four: Pour the soup mixture back into the blender and add the fresh basil. Alternatively, you can blend it with an immersion blender.
Step Five: Puree until the mixture is smooth. Season to taste with salt and black pepper.
Top Tip💡
Make sure to always vent a blender when venting hot liquids. Remove the center of the cap and cover with a towel. Otherwise, the lid can pop off and cause hot liquid to go everywhere.
Variations
Tomatoes – You can use a blend of tomatoes to make this keto soup. Roma tomatoes, plum tomatoes, cherry tomatoes, or even roasted tomatoes would be great options!
Substitutions
- Heavy whipping cream – You could easily add a little bit of heavy cream to give the soup a creamy texture.
- Sugar – If you don’t want sweetener or any added sugar in this recipe, just leave it out! It’s still yummy!
- Caramelized onions – Adding a bit of onion and garlic cloves is a super fun way to change the natural flavor of this soup.
- Tomato sauce – Don’t have quite enough tomatoes? Add a little bit of sauce or tomato paste and blend it with a blender or immersion blender.
- Fresh herbs – Use any fresh herbs that you have on hand and add them to this easy keto tomato soup recipe. So much flavor!
Nothing beats fresh tomatoes and basil. We love this combination and enjoy it all summer in salads, on top of grilled chicken, in lettuce wraps, sliced with fresh mozzarella, and in my Rustic Tomato Tart.
Storage
Cool the soup to room temperature. Then, add leftover soup to an airtight container and keep it stored in the fridge. When it’s time to eat, just reheat on the stove top or in a microwave-safe bowl.
This soup also freezes pretty well. If it separates when thawing and reheating, you can blend it again to help it come back together.
Common Questions
I love feta cheese to make it into a tomato feta soup. You can also add parmesan cheese or even some red pepper flakes for a burst of spice. Sprinkle some pine nuts on top of this easy tomato basil soup recipe if you want some added crunch. If you don’t want to add a topping, pair it with some low carb bread for dipping!
I would say it’s a mixture of soup and pasta sauce. It’s not runny in texture, but it’s not overly thick. It will coat the back of a spoon, but it has a heartier in texture than a broth.
You can always use coconut oil and coconut milk in place of the cream cheese and butter. It won’t have the same rich flavor and taste, but it will omit the added dairy.
You can! In fact, that’s the perfect way to prep and forget. This is one of my favorite recipes to make during the winter months, and I’ll whip up a large soup pot full on a cold day. If there isn’t a local farmers market open for fresh tomatoes, I’ll grab the best ones from the grocery store and get started. Knowing that you have a soup made with fresh ingredients waiting to enjoy is a great feeling!
Fresh Tomato Basil Soup
Equipment
Ingredients
- 5 cups of fresh tomato puree – this was a blender full of fresh tomato chunks stems removed (I wish I weighed them before proceeding so I had a weight for you)
- 1 stick of salted butter
- 8 oz cream cheese
- a handful of fresh basil leaves
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional
- salt and pepper to taste ***
Instructions
- Puree enough fresh tomatoes in a blender to equal five cups of puree. This was about 4 large tomatoes and maybe a pint of cherry tomatoes.
- Pour the puree into a large saucepan and add the butter and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Carefully pour the soup back into the blender and add the basil (use caution blending hot liquids – always vent the lid) or use an immersion blender to puree until smooth.
Notes
Nutrition
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Originally Published August 5, 2016. Revised and Republished March 20, 2026.
This is so simple and very tasty! Great use of garden goodies. Thanks for sharing!
so good!!!!
I am wondering if anyone has a good substitute for cream cheese- I am allergic to dairy but love tomato soup.
If you have a dairy free cream cheese you like you could try using that.
Just made this soup! Absolutely delicious!! A definite keeper!
FYI I only had 1 pound of tomatoes which gave 2C pureed, made the recipe approx a little less than 1/2 a batch. I would definitely do about 2 1/2# of tomatoes for a full batch! Also, I didn’t have fresh basil, and used 1/2 tsp dried for this amount – would use a teaspoon for a whole batch..
Did I mention it’s delicious?? Thank you!
could store-bought canned tomato puree be used? i’m sure fresh would taste better, but the tomatoes around here this time of year aren’t very delicious…
Planning ahead for Christmas. Can this soup be frozen?
I would make it without the cream cheese and then add that when you reheat it.
What is a serving SIZE please?
1/6th of the recipe which is about 1 cup.
I boiled the tomatoes for a few minutes to remove the skin, added a bit of grated Parmesan, and for the sweetener I used EZ sweetz drops (just a couple) — MAN ITS GOOD. Tastes JUST LIKE natures table tomato soup which is amazing. Thank youuuuu!!!
I am not gonna lie I was hesistant how this would turn out it sounded too easy but it was so good! I am having a bumper crop of tomatoes and some basil so thought this would be good and it was. I have never made a soup with melting cream cheese for the creaminess but again it was great. Thanks!
I’m glad you liked it 🙂 I don’t have any ripe tomatoes in my garden yet but I hope to make it in a few weeks.
Have you made this soup with the canned San Marzano tomatoes? If so, was the final product as delicious as it appears in the picture? I’m staring at February and no fresh tomatoes until Summer. I’m not sure I can wait that long. This recipe looks delightful.
I have not. If you try it let me know how it turns out 🙂
One of my favourite soups! Thanks
Did you remove the skin from the tomatoes or not?
I did not. I couldn’t tell in the end and it is a pain to remove the skin.
This soup was amazing. Great recipe!