Whole30 + Keto Roasted Tomato Basil Soup
Whole30 + Keto Roasted Tomato Basil Soup Recipe + Video Demo – 7g net carbs! A rustic, low carb roasted tomato soup with fresh basil. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
I am not exaggerating in any way. This is the BEST tomato soup I have ever had. In my entire life. Ever.
Such a deep, caramelized, sweet tomato flavor without being overly acidic. So creamy and thick and the perfect amount of basil.
You are going to love this one!
Whole30 + Keto Roasted Tomato Basil Soup
The secret to this amazing soup is slow roasting the tomatoes, onions and garlic in olive oil in your oven. (This is the same method I use for my sheet pan marinara sauce!)
By slow roasting, it intensifies the tomato flavor and gives it that amazing caramelized flavor that you just can get from a soup pot. It brings out all the sweetness and mellows all the acid.
Once you’ve tried slow roasted tomatoes, you’ll never go back!
Best Tomatoes To Use
If possible, get summer tomatoes from your garden or farmers market. The flavor is the best! This is why I plant 12 tomato plants in my garden, haha! I can’t get enough of them.
This soup freezes beautifully, so I love making big batches all summer long when tomatoes and basil are at their peak, then freezing to enjoy all year round.
If you can’t get summer tomatoes, store bought tomatoes will work too! The slow roasting process will bring out their best flavors.
Blending Tomato Basil Soup
After the tomatoes have roasted, transfer them to your blender with a big handful of fresh basil. Blend over medium speed until completely smooth. Just 1-2 minutes.
To make it a soup, just add in bone broth (or chicken stock) and heavy cream (or your favorite dairy free cream substitute, see recipe notes for suggestions).
Serving Whole30 + Keto Roasted Tomato Basil Soup
This soup is delicious as is. But there are tons of ways to jazz it up! Add on a scoop of pesto. Drizzle with basil infused olive oil. Sprinkle with freshly grated parmesan. Crumble on parmesan “crackers” like Whisps. Top with red pepper flakes. Whatever you love!
Watch Roasted Tomato Basil Soup Recipe Demo
Whole30 + Keto Roasted Tomato Basil Soup
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 1x
Ingredients
- 8 cups tomatoes, you can use grape tomatoes or large tomatoes that are cut into chunks
- 1 yellow onion, chopped
- 6 cloves of garlic, whole
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1/2 cup packed fresh basil
- roughly 2 cups chicken bone broth or chicken stock
- roughly 1/2 cup heavy cream (see notes for Whole30/Dairy Free)
Instructions
- Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Spread the tomatoes, onion + garlic on the baking sheet. Drizzle with olive oil and salt.
- Slow roast in the oven for 2 hours. Remove, and allow to cool to room temperature.
- Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
- Blend over low or medium speed until smooth, about 1-2 minutes.
- Transfer the blended tomato mixture to your soup pot that is on the stove over medium heat.
- Add in desired amount of bone broth until it is the desired consistency. This can vary depending on how juicy your tomatoes were, and how thin or thick you like your soup. I usually like 2 cups of bone broth.
- Add in desired amount of heavy cream. I usually like 1/2 cup. Feel free to add more or less depending on your preference.
- Bring soup to a simmer. Taste for salt + pepper. Serve warm.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- Fun ways to jazz up the soup (but it’s still delicious as is!): add on a dollop of pesto, top with more fresh basil, top with fresh grated parmesan, sprinkle on crushed parmesan crackers like Whisps, add on red pepper flakes, drizzle on basil infused olive oil, etc.
Notes
Tomatoes: I love making this with tomatoes from my garden. I find they have the best flavor. Why I plant 12 tomato plants every summer, haha! Would work fine with store bought tomatoes too!
Onion: I prefer the flavor of yellow onion in this soup. You could substitute red or white onion.
Basil: I find the best flavor is from fresh basil, which I also grow in my garden. You could use dried if it’s all you have! A 1/4 cup of dried basil should do it. Add it when blending.
Whole30/Dairy Free: If you need this soup to be dairy free and/or Whole30, you can substitute 1/2 cup cashew cream, coconut cream from a can or original flavor nutpods in place of the heavy cream. Or, leave it out! This soup is still amazing without any added “cream”. Note, this will effect the nutritional information.
Freezing: Freeze the soup in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5ish minutes until warm.
Marinara Sauce: This first half of this recipe is the same as my sheet pan marinara sauce! My favorite way to roast and store my tomatoes in the freezer to enjoy year round!
Nutritional Information: The nutrition information is calculated using the above measurements and ingredients listed. If you make substitutions, it will effect the final numbers. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.
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16 Comments on “Whole30 + Keto Roasted Tomato Basil Soup”
Can you use organic canned tomatoes? If so how much for this recipe?
I haven’t recipe tested it with canned tomatoes but I think it would work just fine Barbara. You will need 8 cups of tomatoes for this recipe. I sure hope you like it!
If you ever make a cookbook- this one might steal the show!
★★★★★
Such a nice compliment! So glad you enjoyed the soup Meghan!
This looks so good!
★★★★★
It is delicious! Hope you like it Susan!
Looks delicious! I’ve never slow roasted before. What oven temperature do you use and for how long? It’s cold and raining here so I’m definitely feeling this cozy recipe! Thanks
You are going to roast the tomatoes for 2 hours at 350 Lesley. I sure hope you like it!
I love this recipe and I’m serving it with Tuna Melts tonight!
★★★★★
Oh my, serving it with tuna melts sounds delicious Kaitlynn!
Amazing
Amazing
Amazing
I tripled the recipe and now have a nice supply for fall
Any ideas on adding a carb free tuna melt to this are appreciated
Thank you for this recipe!
★★★★★
That is fantastic that you have a nice supply for fall Jennifer! I would try making a tuna melt with your favorite keto wrap.
Made this the other night when hosting guests and everyone raved about it. The soup was so savory and very easy to make. Love that there’s only a couple of ingredients! Thanks again for another great recipe!
★★★★★
I am so happy you made my tomato soup and your guests loved it Ashley! It is so easy to make and so super healthy! I am glad you will be making it again.
I don’t see this mentioned in the comments, but 2 hours in the oven burned the onions to an inedible crisp. I would cut them into thick slices or keep a close eye on them.
Good advice Michelle. I have made this soup so many times and 2 hours has always been perfect. Oven temperatures do vary though. Thanks so much for your input! :)