Slow Carb Tomato Basil Soup

Slow Carb Tomato Basil Soup

By March 13, 2018

This slow carb recipe for tomato basil soup is super-simple, ready in about 30 minutes, and way better than the canned version. I like to use whole roasted tomatoes from Muir Glen -- they have a nice smokiness to them. In addition, it makes use of a lighter alternative to heavy cream; while most tomato soup recipes are heavy and full of fat, this recipe uses dairy-free unsweetened coconut cream (yes, it's white, but it's got the OK from Tim if it's unsweetened!). That means you’ll get the full, rich flavor of classic tomato soup, while still cutting back on fat and carbs. This slow carb recipe is a great comfort dinner for a cold winter night.

  • Yield : 2 servings



Puree tomatoes in a blender or vitamix until smooth.

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring, until onions are fragrant and translucent.

Turn heat to low and stir in tomatoes, vegetable broth, and basil, and simmer for about 20 minutes.

Then, stir in coconut cream. Simmer until heated through. Add salt and pepper to taste. Garnish with basil or parsley. Serve hot.

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One Response to Slow Carb Tomato Basil Soup

  1. Angelica

    This looks amazing. I have been very successful on the slow-carb diet in the past. I gave the Keto diet a try, and was unsuccessful. I think Tim Ferris said that the Keto diet is great, but if you do not follow it to the “T” it can be a disaster. So, here I am back to this diet, which I really enjoyed.
    In this recipe, where are you getting the 20 grams of protein? Or are you just adding on the side?

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