A cozy and comforting low carb tomato soup with basil and roasted red peppers. Vegetarian and keto friendly.
I love soups for their versatility. You can enjoy them as an appetizer or side dish, or serve them as the main entree for a light dinner. They even work as a dip. And many of them are freezer friendly, making them ideal for batch meal prepping.
My favorite soups are thick and hearty ones — like broccoli cheddar soup — and this tomato basil soup definitely fits the bill. It has a creamy texture and reminds me of tomato bisque, but this soup doesn’t use any cream. Its smooth texture comes from the large quantity of pureed vegetables, which are very fibrous and act as a natural thickener when blended together.
This one-pot stovetop recipe is adapted from my pressure cooker version. They have nearly identical ingredients and taste exactly the same, so you can use whichever mode of cooking you prefer.
Both recipes use fresh produce like basil leaves, onions, and carrots. A lot of basil is used here — 1 1/2 ounces. If you have more basil than you know what to do with, this soup is perfect for you.
Most of the flavor comes from the crushed tomatoes and roasted red peppers, which can be bought in canned and jarred forms for convenience. I also add a pinch of red pepper flakes for a hint of spiciness.
Any kind of large heavy pot can be used for this recipe, and I use a 6 quart dutch oven. Smaller sizes will work as well.
An immersion blender is very convenient for making pureed soups like this, but it’s not a dealbreaker if you don’t have one. You can pour the soup into a large countertop blender and blend for the same effect. Make sure that your blender is safe for use with hot liquids.
This tomato soup can be served with a variety of low carb sides such as almond flour biscuits, crackers, garlic knots, and parmesan crisps. Enjoy!
Tomato Basil Soup
A cozy and comforting low carb tomato soup with basil and roasted red peppers. Vegetarian and keto friendly.
Ingredients
- 28 ounces canned crushed tomatoes
- 12 ounces jarred roasted red peppers drained
- 1 1/2 ounces (1 1/2 cups packed) fresh basil leaves, plus more for garnish
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 3 cups water
- 1/2 cup finely grated (sandy texture) parmesan cheese
- 2 tablespoons butter
- 2 teaspoons salt
- 1/2 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper flakes
Instructions
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Melt butter in a pot or dutch oven over medium heat. Add onions, carrots, salt, thyme, and red pepper flakes. Cook until starting to brown, about 10 minutes, stirring frequently.
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Add basil to the pot, stirring everything together until it wilts, about a minute.
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Add crushed tomatoes, drained red peppers, and water to the pot, stirring together. Increase heat to bring to a boil, then cover with a lid. Decrease to medium-low heat and simmer for 30 minutes.
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Uncover and turn off the heat. Use an immersion blender to blend the mixture until very smooth, or pour into a tabletop blender for the same effect.
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Gradually stir in parmesan cheese until melted. Optionally, season with additional salt to taste. Serve in bowls and garnish with basil leaves.
Nutrition Info
This recipe yields 8.5 g net carbs per serving (1 cup or 1/7th of the recipe).
| Nutrition Facts Per Serving |
| Calories 110 | |
| Total Fat 4g | 7% |
| Saturated Fat 3g | 16% |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 770mg | 32% |
| Total Carb 11g | 4% |
| Dietary Fiber 2.5g | 11% |
| Sugars 4g | |
| Protein 5g |
