Keto Vegan Tomato Soup
Indulge in the rich, velvety goodness of Keto Vegan Tomato Soup—a wholesome, low-carb twist on a classic comfort food. This creamy soup is meticulously crafted with simple, nourishing ingredients like BPA-free canned whole tomatoes, aromatic garlic, savory nutritional yeast, and a splash of unsweetened coconut cream for a luscious dairy-free finish. Packed with bold flavors from Italian seasoning and a hint of smoky paprika, it’s a guilt-free dish that’s perfect for cozy lunches or light dinners. Ready in under 35 minutes, this soup is not only keto-friendly and vegan but also gluten-free and low in sugar, making it a versatile option for plant-based and health-conscious eaters alike. Garnished with vibrant fresh basil, each spoonful promises the perfect balance of freshness and heartiness. Whether for meal prepping or a quick weeknight meal, this recipe is a must-try for anyone seeking comforting flavors without compromise!
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned whole peeled tomatoes (BPA-free, no added sugar)
- 2 cups Vegetable broth, low-sodium
- 0.5 cup Coconut cream (unsweetened, thick portion only)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves, for garnish
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Step 3
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Step 4
Add the canned whole tomatoes including their juice, breaking them apart with a spoon.
Step 5
Pour in the vegetable broth and stir to combine.
Step 6
Add the nutritional yeast, Italian seasoning, paprika, sea salt, and black pepper.
Step 7
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
Step 8
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a high-powered blender.
Step 9
Return the blended soup to the pot and stir in the coconut cream. Simmer for 2 additional minutes, adjusting seasoning as needed.
Step 10
Serve hot, garnished with fresh basil leaves. Enjoy your Keto Vegan Tomato Soup!
Nutrition Facts
| Serving size | (1556.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 915.4 |
| Total Fat 72.0g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2470.5mg | 0% |
| Total Carbohydrate 61.7g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 30.2g | |
| Protein 18.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 234.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2548.3mg | 0% |
Source of Calories