Our Keto Tomato Soup is extra rich and creamy, made with a secret ingredient that really makes the flavors pop, and is perfect for dunking a grilled cheese chaffle into on a chilly day!
Would you believe that my mama never served tomato soup from a can when I was a kid? I never even tasted tomato soup until I was a full grown adult!
I feel like I was ripped off in the grilled cheese and tomato soup department as a kid, so I’m not letting that happen in my house! We make this keto tomato soup for lunch pretty regularly, but especially love it when the weather has cooled off and we’re craving something warm and cozy.
This Keto Tomato Soup couldn’t be easier or more flavorful. We’re using a secret ingredient that seriously makes the tomato flavor just pop. Plus, we swirl in some heavy cream to give this a thick richness that keeps you full and satisfied.
And, the icing on the cake?? The grilled cheese chaffle that we serve this with! Just make a batch of chaffles and then pop a slice or two of American cheese (or whatever you like) between them. We put them in the oven for a couple of minutes to let the cheese melt between the hot waffles. So simple and tasty!
You could also serve these with our cauliflower breadsticks or garlic bread chaffle for a tasty dinner!
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Butter – For sautéing the garlic and onion.
Garlic & Onion – You’ll cook these up in the butter and they’ll go in with the other ingredients to add flavor. They get blended up in the end, so even my onion haters like this soup!
Canned Whole Tomatoes – Using canned whole tomatoes is simple and they’re flavorful and fresh tasting any time of year.
Chicken Broth – This makes up a good part of the liquid in the tomato soup and it’ll add plenty of savory flavor! Use veggie broth for a vegetarian soup.
Tomato Bouillon – This is the SECRET INGREDIENT that really makes the flavors in this soup shine. It does have MSG (do your own research on whether or not that’s actually unhealthy – we believe it has an unfair reputation) as well as a bit of cornstarch and sugar. However, with just 1g carbs per 1 teaspoon (and this recipe is only 1/6th teaspoon per serving), we’re not concerned ourselves. If you choose to skip this, that’s totally fine as well.
Heavy Cream – This will help thicken the soup a bit and add more of the silky smooth creamy texture and flavor to the soup.
Salt & Pepper – You can use as much or as little of this as you like to taste! The bouillon and broth are salty, so start small.
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- So rich and creamy!
- The flavor on this soup is seriously outrageous when you add that little bit of bouillon! The flavor just bursts in your mouth.
- Perfect on a chilly day and the whole family enjoys this one.
- Super simple to throw together!
- Garlic & Onion – To get started you’ll add some butter to a large saucepan and heat until melted. Add in the onion and let it cook for about 5 minutes or until translucent, then add the garlic and cook for another 30 seconds.
- Simmer – You can now add in the canned tomatoes, chicken stock, and tomato bouillon to the saucepan and increase the heat to bring it to a boil. When it starts boiling reduce to a simmer and cook uncovered, stirring occasionally, for 45 minutes.
- Blend – If you’ve got an immersion blender you can puree the tomatoes and other ingredients right there in the pot! Otherwise you’ll need a blender or food processor. Transfer the soup to your processor and blend until smooth before returning it to the pot.
- Finish – To thicken up the soup and add some creamy flavor stir in the heavy cream and let it cook for a couple more minutes. Finally, taste the soup and season it with some salt and pepper if you think it needs it.
We’re able to get 6 servings (right around 1 cup each) out of this soup most of the time, however your soup will reduce down at varying rates depending on how high your heat is. The harder it boils/simmers, the more liquid evaporates! You may not have exactly 6 cups of soup when done. You can stir in a bit more chicken broth to get there, if desired or make smaller bowls of soup and add a side salad.
We purchase tomato bouillon from Sam’s Club or Amazon. It’s delicious stirred into any veggie or tomato based soup (try it in our keto beef stew!) and really adds a punch of flavor.
We also use tomato bouillon in our Keto Mexican Skillet.
If you’re following a keto diet with a strict focus on ingredients, you may want to skip the tomato bouillon as it does contain sugar and cornstarch. However, it’s such a small amount (1/6th of a teaspoon in this recipe) that we think it’s worth it for the boost of flavor.
The first thing most people think of serving with tomato soup are grilled cheese sandwiches, but there are lots of other great choices! A side salad and a low carb sandwich or garlic bread are our favorites.
This soup will stay fresh in an airtight container in the fridge for about 4 days. You can reheat the keto tomato soup on the stove or in the microwave in short bursts.
More Low Carb Soup Recipes:
- Instant Pot Broccoli Cheddar Soup
- Keto Taco Soup
- Crack Chicken Soup
- Cabbage Soup with Hamburger
- Keto Cheeseburger Soup
- Instant Pot Cauliflower Soup
Keto Tomato Soup
Our tomato soup is extra rich and creamy. The secret ingredient that makes the flavors pop is the tomato bouillon - the soup is still delicious without it, but we highly recommend hunting some down. It makes a big difference and just adds so much!
- 4 tablespoons butter
- ¼ cup diced onion
- 1 clove garlic, minced
- 28 ounces canned whole tomatoes
- 2 1/2 cups chicken stock
- 1 teaspoon tomato bouillon, see notes
- 1 cup heavy cream
- Salt and pepper, to taste
- Heat the butter in a large saucepan until melted.
- Add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for 30 seconds more.
- Add the tomatoes, chicken stock, and bouillon to the pot and bring to a boil. Reduce to a simmer and cook for 45 minutes, stirring occasionally.
- Transfer the soup to a blender and carefully blend until smooth and return to the pot. Alternately, use an immersion blender (preferred method) to puree the soup in the pot.
- Stir in the heavy cream and cook for a couple minutes until warmed through. Taste and season with additional salt or pepper, if desired.
Tomato bouillon is one of my favorite ingredients to add to food to brighten up the flavors and make things pop. It does have MSG (do your own research on whether or not that’s actually unhealthy) as well as a bit of cornstarch and sugar. However, with just 1g carbs per 1 teaspoon (and this recipe is only 1/6th teaspoon per serving), we’re not concerned ourselves. If you choose to skip this, that’s totally fine as well.
We generally get 6 cups of soup from this recipe, however it does vary a bit as the liquid reduces down as it simmers. If you cook at a higher temp, the liquid will reduce more. You can stir in a bit more chicken broth at the end to stretch this if you don't have quite 6 cups or you can serve smaller bowls of soup.
To make the grilled cheese, prepare one batch of chaffles per sandwich. Place two slices of American cheese (or whatever you prefer) in between the 2 chaffles and pop in a hot oven for a couple of minutes to melt the cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 496mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 7gProtein: 5g
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