Low Carb Creamy Tomato Basil Soup with Garlic Croutons

Indulge in a bowl of comforting Low Carb Creamy Tomato Basil Soup with Garlic Croutons—an elegant twist on a classic favorite that's both rich in flavor and keto-friendly! This velvety soup brings together the vibrant sweetness of crushed tomatoes with the aromatic warmth of fresh basil and the creaminess of heavy cream. Enhanced with caramelized tomato paste and a touch of garlic, every spoonful is a burst of hearty goodness. The crunchy garlic croutons, made from gluten-free almond flour bread and tossed in a buttery herb mixture, add the perfect low-carb finishing touch. Ready in under an hour and ideal for cozy lunches or dinner starters, this soup is a brilliant choice for those seeking a delicious, health-conscious comfort food. Perfect for keto enthusiasts and tomato soup lovers alike!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces canned crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 cup fresh basil leaves, packed
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 4 slices almond flour bread
• 2 tablespoons butter, melted
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried Italian herbs

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 2

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Add the tomato paste, stir, and cook for 2 minutes to caramelize the paste slightly.

Step 4

Pour in the crushed tomatoes and chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.

Step 5

While the soup is simmering, prepare the garlic croutons. Preheat your oven to 350°F (175°C). Cut the almond flour bread into cubes.

Step 6

In a bowl, mix the melted butter, garlic powder, and dried Italian herbs. Toss the bread cubes in the mixture until evenly coated.

Step 7

Spread the bread cubes on a baking sheet lined with parchment paper. Bake in the oven for 10-12 minutes or until golden brown, flipping halfway through.

Step 8

Once the soup has simmered, use an immersion blender to blend the soup until smooth or transfer it carefully to a regular blender in batches.

Step 9

Return the blended soup to the pot (if using a regular blender), then stir in the heavy cream, fresh basil leaves, salt, and pepper. Let simmer for another 5 minutes.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Serve the creamy tomato basil soup hot, garnished with additional basil leaves if desired, and top with the garlic croutons.

Nutrition Facts

Serving size	(2587.1g)

Amount per serving	% Daily Value*
Calories	2509.8

Total Fat 206.2g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 302mg	0%
Sodium 4668.2mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 32.6g	0%
Total Sugars 46.7g
Protein 47.7g	0%

Vitamin D 14IU	0%
Calcium 1302.6mg	0%
Iron 26.2mg	0%
Potassium 4746.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.6%

Protein: 7.8%

Carbs: 16.6%