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This creamy low carb tomato soup recipe is an easy, satisfying, and savory lunch or dinner idea.
This low carb tomato soup recipe is the very first…but certainly not the last…soup recipe to appear on My Montana Kitchen. It’s so good that I had to share it with you so that you could start enjoying it as the weather turns colder, too. (This soup can also be enjoyed as a Trim Healthy Mama S Fuel.)
It’s inspired by an old family favorite that my sister-in-law used to make when we lived near each other in New York and now we enjoy it in Montana. My husband, our dorm boys, and everyone else who has eaten it thinks it delicious…I’m betting you will, too.
This healthy soup requires no special ingredients and comes together quickly on your stovetop; you might even have everything on hand right now and be able to enjoy some today. What are you waiting for? Let’s get cooking!
How To Make Low Carb Tomato Soup
As I told you earlier, one of the greatest things about this low carb soup is that it contains no special ingredients. There’s a good possibility that you already have everything you need in your cupboards and fridge to get started making it right now.
What Ingredients Are In Creamy Tomato Soup?
- Diced onions
- Freshly crushed garlic
- Chicken bone broth (Use code MYMONTANA for 15% off!)
- Petite diced tomatoes
- Tomato sauce
- Basil (fresh or dried)
- Cream Cheese
See? Everyday ingredients. You won’t even realize you’re eating a healthy, low carb soup when you dig in. It’s just that amazing.
Simple Steps For Making Low Carb Tomato Soup
Get out your favorite medium sized soup pan and start heating it up. Add in your butter, crushed garlic, and diced onions so that you can sauté them until they’re nice and fragrant. This takes maybe three minutes, but adds such a rich flavor!
You don’t want to burn the onions or garlic, so keep your heat around medium and stir frequently.
Next add in the bone broth, diced tomatoes, tomato sauce, and basil. Keep it over low heat and bring to a simmer (not a boil, just a gentle simmer).
Once it’s simmered for a moment or two, pull out a few cups from the pot and place them in your blender to get a smooth base for your low carb tomato soup. You could also use an immersion blender if you wanted to puree the entire pot of soup and have it all nice and smooth.
This is when you add the cream cheese, just before blending. That way it mixes in fully, giving you that creamy tomato basil soup that’s just the right texture.
Tips For Making Easy Homemade Tomato Basil Soup
As you can tell, this is a very simple recipe to make. However, there are a few tips that will make it even more simple for you and add an even better flavor.
Use Bone Broth
You probably noticed that the recipe calls for bone broth, not just bouillon or regular chicken broth. That’s because it’s more flavorful and also more healthy for you.
Bone broth has some tremendous benefits for your body and it’s great to consume it as often as possible.
Some of you will have ready-to-use homemade bone broth in your freezer already, but if that’s not you then you’re going to want to take a peek at Kettle and Fire Bone Broth. It comes in packages ready to use and is incredibly natural and good for you. I’ve really enjoyed the convenience and flavor of their bone broth in my recipes lately. (You can use the code “MYMONTANA” to get 15% off your total purchase!)
Have you ever blended hot liquid before and been caught by surprise?
I want to make sure you know to keep your hand on the lid of your blender the whole time you are blending the hot soup. Because otherwise your soup may build up steam pressure and splatter all over your kitchen walls (or so I’ve heard, ahem).
If you’re pureeing the entire pot instead of leaving some chunks, you can also just go ahead and use a stick blender. They’re a nifty tool to have in your kitchen for jobs like this. If you go this route, just dice up your cream cheese and stir it in before blending so that it gets softer and will mix thoroughly.
Choosing Fresh Or Dried Herbs
You can use either fresh or dried basil in this recipe, whichever you prefer or have on hand. When you choose to use fresh herbs, however, just remember to chop them up and use about twice the amount of the dried herb measurement called for in the recipe.
How To Store Low Carb Tomato Soup
If you’re in the mood to make a huge pot of soup so that you can set some aside for later, this is an easy soup to make in bulk.
Once it cools, simply ladle it into mason jars or your storage of choice. It’ll keep in the fridge for up to a week and in the freezer for several months.
When you reheat it, you may need to blend it up again as sometimes the cream cheese needs to mixed back in. Another option is freezing it without the cream cheese and adding it just before serving.
Serving Creamy Tomato Soup
There’s no right or wrong way to enjoy this tomato soup, but my personal favorite is with a low carb grilled cheese. All you do is cut open a Joseph’s pita, stuff it with your favorite cheese (and maybe some fresh chopped basil), then grill it in butter. Talk about the ultimate in comfort food meals!
Another option is to pair it with a delicious entree salad or a cucumber tomato salad. The crunch and chill of fresh vegetables pairs beautifully with the velvety smooth texture of hot soup.
And, of course, you could serve a cold cut sandwich on my favorite low carb sandwich rolls.
How will you enjoy this low carb tomato soup recipe?
Creamy Tomato Soup with Cream Cheese and Basil
- In a medium saucepan, over medium heat, saute onions and garlic in butter until softened - about two or three minutes.
- Add chicken broth, diced tomatoes, tomato sauce, and basil.
- Bring to a simmer.
- Remove 3 cups of soup to a blender, and add softened cream cheese.
- Blend until well combined, then return blended soup to pot.
- If necessary, heat soup on stove until desired temperature is reached.