There’s nothing quite like a bowl of creamy tomato soup to soothe the soul. This recipe elevates the classic, combining sun-ripened tomato flavor with aromatic fresh basil in a rich, velvety broth. It’s the ultimate comfort food, made incredibly simple. Whether you use convenient canned tomatoes or fresh from the garden, this soup comes together in just over 30 minutes. We love serving it with a side of toasted Low-Carb Almond Bread for dipping, turning a simple soup into a hearty, satisfying lunch.
Ingredients
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 stalks celery, diced
• ½ white onion, chopped
• 3 cloves garlic, chopped
• 1 28-oz / 785-g can diced tomatoes, or 1 lb / 450 g fresh tomatoes, diced
• 2 cups / 480 ml heavy cream
• 2 cups / 480 ml all-natural salted chicken stock
• 1 large handful of fresh basil leaves, chopped
• Heavy cream, for garnish
• Torn fresh basil, for garnish
• Freshly ground black pepper, for garnish
Instructions
1. Sauté the Aromatics: Place a large saucepan or Dutch oven over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the diced celery, onion, and garlic. Cook for 5 minutes, stirring constantly, until the vegetables are tender and fragrant.
2. Simmer the Soup: Add the diced tomatoes, heavy cream, and chicken stock to the pot. Stir everything together and bring to a boil. Once boiling, reduce the heat to maintain a rolling simmer and continue to cook for 20 minutes to allow the flavors to meld.
3. Blend and Serve: Stir in the chopped fresh basil and cook for 3 more minutes. Remove the pan from the heat. Use an immersion blender to carefully purée the soup directly in the pot until it reaches a smooth, creamy consistency. Pour into serving bowls, garnish with a few drops of cream, fresh basil, and a sprinkle of black pepper.
Nutritional Information
• Per Serving (Makes 6)
• Calories: 385
• Fat: 36g
• Protein: 5g
• Net Carbs: 9g
Pro Tips
• For the smoothest texture, transfer the soup in batches to a high-speed blender. Be sure to vent the lid to allow steam to escape safely.
• If using fresh tomatoes, Roma or San Marzano varieties work best due to their lower water content and rich flavor. Peeling them first will yield an even creamier result.
• Add a pinch of red pepper flakes along with the garlic for a subtle touch of heat that complements the sweetness of the tomatoes.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally and avoiding a hard boil.
FAQ
Q: Can I use fresh tomatoes instead of canned for this soup
A: Yes, you can use 1 lb (450 g) of fresh, diced tomatoes. For the best flavor and creamiest texture, we recommend using Roma or San Marzano varieties and peeling them before cooking.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular high-speed blender. Be sure to vent the lid to allow steam to escape safely, preventing any pressure buildup.
Q: How can I make this tomato soup spicy
A: For a subtle touch of heat, add a pinch of red pepper flakes at the same time you sauté the garlic, celery, and onion. This will complement the natural sweetness of the tomatoes.
Q: How should I store leftover tomato soup
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop, stirring occasionally. Avoid bringing it to a hard boil to maintain its creamy texture.
