Keto Creamy Tomato Soup
A smooth, keto-friendly vegan tomato soup packed with comfort, spice, and sass — no cream, no carbs, just pure velvety magic.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp dried basil
- ½ tsp oregano
- ½ tsp smoked paprika
- ½ cup coconut milk full fat
- Salt and pepper to taste
- Fresh basil optional for garnish
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add diced onion and garlic. Cook until soft and smelling like a five-star kitchen.
- Stir in diced tomatoes, tomato paste, basil, oregano, and paprika. Let them mingle.
- Pour in the broth and stir. Bring to a simmer and let it bubble gently for 15 minutes.
- Blend until smooth. Use a blender or immersion blender — whatever’s less likely to cause a mess.
- Stir in coconut milk. Simmer another 5 minutes until creamy and irresistible.
- Season with salt and pepper. Taste it like you mean it.
- Garnish with fresh basil if you’re feeling Pinteresty.
- Serve hot, smug, and satisfied.
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 34%
- Vitamin A: 18%
- Iron: 14%
- Folate: 11%
- Potassium: 9%
💁♀️ Notes & Tips
- Use fire-roasted tomatoes for a smoky twist, because basic is boring.
- Add red chili flakes if you need a little spice to match your attitude.
- Coconut milk adds creaminess — don’t sub almond milk unless you want tears.
- Leftovers? Even better the next day.
- Pair with a lettuce wrap if you must feel extra keto-perfect.