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tomato soup

Keto Tomato Soup

Recipe Creator ,Carrie Brown
This keto tomato soup is delicious on a cold night. Pairs well with our keto grilled cheese recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8servings
Calories 106.18kcal



  • Place the bone broth, celery, tomato paste, tomatoes, and basil in a large pan or stock pot and bring to the boil.
  • Reduce the heat, cover, and simmer for about 10 minutes until the tomatoes and celery are very soft.
  • Working in batches, place the vegetables and broth in a blender and blend until very smooth.
  • To the last batch, add the coconut aminos, Greek yogurt, heavy cream, Keto Chow, sea salt, and pepper.
  • Blend until completely mixed.
  • Pour all batches of soup back into the stock pot, stir well, and rewarm if necessary.


*If you use chicken stock instead of bone broth, you will probably need to reduce the amount of salt that you add. Make the soup and taste before adding the sea salt.**Do not use non-fat because it will separate.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.


Serving: 1serving (183 g.)Calories: 106.18kcalCarbohydrates: 11.07gProtein: 8.6gFat: 3.56gSaturated Fat: 2.17gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 0.83gTrans Fat: 0.11gCholesterol: 10.01mgSodium: 449.89mgPotassium: 705.13mgFiber: 2.59gSugar: 7.02gVitamin A: 154.14IUVitamin C: 46.65mgCalcium: 119.14mgIron: 2.03mgSugar Alcohol: 0.2gNet Carbs: 8.27g