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.