Easy Keto Tomato Basil Soup
A creamy and delicious low carb tomato soup recipe that takes just minutes to prepare. Keto, Atkins, and gluten free - this is an easy and tasty soup that you can feel great about serving to your family.
A creamy and delicious low carb tomato soup recipe that takes just minutes to prepare. Keto, Atkins, and gluten free - this is an easy and tasty soup that you can feel great about serving to your family.
- 1 tablespoon butter
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 8 ounces mascarpone cheese
- 1 teaspoon apple cider vinegar
- 2 cups filtered water
- 2 tablespoons granulated erythritol sweetener
- 1 can (28 ounces) whole plum tomatoes (san marzano pref
- 1.5 teaspoons coarse kosher salt
- 1/4 cup prepared basil pesto plus more for garnish if desired
- Carbohydrate 1.65268047437832 g
- Cholesterol 46.6631547155135 mg
- Fat 14.8624961342425 g
- Fiber 0.0235406245489915 g
- Protein 2.28570875144862 g
- Saturated Fat 8.50712571454022 g
- Serving Size 1 1 serving (122g)
- Sodium 719.569285262646 mg
- Sugar 1.62913984982933 g
- Trans Fat 1.98363108731891 g
- Calories 147 calories
Step-by-step
- Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan.
- Bring to a boil over medium-high heat and then simmer for 2 minutes.
- Remove from the heat and puree with an immersion blender until smooth (or transfer to a traditional blender and blend, then return blended soup to the pan.)
- Return to the stove and add the butter and mascarpone cheese to the soup.
- Stir over low heat until melted and creamy - about 2 minutes.
- Remove from the heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto.
- Serve warm.
- Store any leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to three months.
Emulsifying mascarpone cheese into simmering tomatoes requires strict temperature control to prevent the dairy solids from breaking apart into grease slicks. Because high-fat cheeses split under prolonged high heat, incorporating the fat off-source or over low heat maintains a cohesive emulsion. Home cooks must understand how sequencing affects texture when adapting classic formulas for low-carb diets. Careful attention to timing ensures the resulting bowl remains velvety.
- Simmer the canned tomatoes, water, and aromatics for exactly two minutes to drive off raw metallic flavors without reducing the liquid too drastically.
- Process the hot mixture with an immersion blender until completely smooth before introducing any dairy fats.
- Whisk the butter and mascarpone over low heat for approximately two minutes, watching for a uniform, glossy appearance that indicates successful fat dispersion.
- Stir in the apple cider vinegar and sweetener at the very end to preserve volatile aromatic compounds that degrade under sustained boiling.
- Store leftovers in a sealed container in the refrigerator for up to five days, or freeze for up to three months.
Substituting heavy cream for mascarpone alters the final viscosity significantly due to differing fat percentages, requiring a reduction step to match this recipe's body. Proper storage practices guarantee food safety while retaining the delicate herbal notes of the added basil pesto.
