Slow Carb Tomato Basil Soup |

Slow Carb Tomato Basil Soup makes the perfect dinner for a cold winter night, especially if you have the time to let it cook on the stove. One trick I discovered to help get the tomatoes to break down into a sauce without burning the tomatoes themselves is to add some of the soup to a blender and blend it on high. This will help break down the tomatoes for you and make breaking down the tomatoes easier. Once the ingredients are blended, the soup will be thick and ready to serve.

A few weeks ago, we were having a family dinner with several of our kids and their families. We were all sitting around a big table, with our kids chattering and laughing while we shared our day. They were good kids, all of them, but the youngest ones were especially charming. A few of the other parents did a lot of the talking—some of it, the kind of thing you say when you don’t really want to be the one to say something, not realizing how your words will be heard. Some of it was just busywork, like, “Oh my God, it’s so good to see you too!” and stuff.

Slow-carb foods typically contain fewer carbohydrates than their regular counterparts. However, to be called a low-carb food, it must contain at least 1 gram of net carbs per serving. Despite being lower in carbs, these foods tend to be higher in fat. However, there is such a thing as a slow-carb soup, and it can be just as satisfying as regular soups. In this recipe, I’ve created a slow-carb tomato basil soup with only 7 grams of net carbs per serving.. Read more about slow carb eggplant and let us know what you think.

This low-carb tomato basil soup dish is very easy to make, takes only 30 minutes to prepare, and tastes much better than the canned version. I prefer to use Muir Glen whole roasted tomatoes since they have a wonderful smokiness. In addition, whereas most tomato soup recipes are heavy and full of fat, this one utilizes dairy-free unsweetened coconut cream (yeah, it’s white, but Tim approves if it’s unsweetened!). That means you’ll receive the full, rich taste of traditional tomato soup while lowering your fat and carb intake. This low-carb comfort food is perfect for a chilly winter night.


In a blender or vitamix, puree the tomatoes until smooth.

In a large saucepan, heat the olive oil over medium heat. Stir in the onion and garlic until the onions are aromatic and transparent.

Reduce to a low heat and add the tomatoes, vegetable broth, and basil; cook for approximately 20 minutes.

After that, add the coconut cream. Simmer until well heated. Season to taste with salt and pepper. Serve with basil or parsley as a garnish. Serve immediately.


Slow carb recipes are an interesting breed. The number of carbs per serving of a given recipe can range from 0 to hundreds. Some recipes are very easy to follow and provide an excellent slow carb dinner, while others require careful planning and precise measurements. One thing is for sure, when you are cooking low carb meals (slow carb recipes) you need to think about the macronutrients of the recipe. For example, a recipe might state that it is low carb (low carb diet) but it may be very high in fat. You need the ratio of carbs to fat for a balanced meal.. Read more about bell pepper slow carb and let us know what you think.

Frequently Asked Questions

How many carbs are in tomato basil soup?

There are 8 grams of carbs in tomato basil soup.

Is tomato basil soup good for weight loss?

Tomato basil soup is a delicious and healthy meal. Its full of antioxidants, vitamins, and minerals that will help you lose weight and keep your body strong.

Can you eat canned tomato soup on keto?

Yes, canned tomato soup is a keto-friendly food.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.