This Creamy Tomato Basil Soup is loaded with tomatoes, cheese, fresh basil, cream, and garnished with garlic basil parmesan cheese crisps. It is super delicious and destined to be your new favorite soup! One soup - 3 methods - instant pot, slow cooker, and traditional stovetop. All three make a tasty tomato soup that is healthy, low carb, has no added sugar, and is keto-friendly. Enjoy!
Jump to:
- Watch How to Make Tomato Basil Cream Soup
- You'll love this Keto Tomato Basil Soup
- Tomato Basil Cream Soup Ingredients and Tools
- How to make this Keto Tomato Basil Soup on the stove top
- What to serve with Tomato Basil Cream Soup
- Storing and Reheating Tomato Basil Cream Soup
- Creamy Tomato Basil Soup FAQs
- Best Tomato Basil Soup Recipe
- More Soup Recipes
- Comments
Watch How to Make Tomato Basil Cream Soup
You'll love this Keto Tomato Basil Soup
Got tomatoes? If you'd like a more traditional version of this soup, be sure to make this Roasted Cherry Tomato Soup. Also, if you want another really tasty way to use cherry tomatoes, try Cherry Tomato Caprese Salad - It's full of flavor and extremely easy to make.
Creamy Tomato Basil Soup
Don't be intimidated by the number of ingredients. This is an easy recipe to make. The hardest part is chopping the onion and celery - and that's still pretty easy! 🙂
The Perfect Keto Instant Pot Recipe!
This recipe is easy and I love that it is a keto-friendly soup that can be made in the instant pot, slow cooker or stovetop - whatever works best for you!
I love a comfort food recipe that I can make in a hurry. Anything I can make in a hurry keeps me on my diet track!
25.6 g fat | 9.3g protein | 4.4 g net carbs
Low Carb Tomato Soup
With only 4.4 grams of net carbs, this is a great low carb tomato basil soup option! It's definitely my favorite - but I'm not partial or anything am I? 🙂
Three Easy Methods For Cooking
This recipe can be made on your stovetop, in a slow cooker, or in a pressure cooker. I have provided three methods below. Enjoy!
A Healthy Soup Recipe
I am always looking for a healthy soup recipe. Check out the nutritional analysis below, this recipe is loaded with vitamins and nutrients. One serving of this tomato and basil soup has 43% of your day's Vitamin K, 31% Calcium, 26% Thiamin (B1), 19% Vitamin C, and more! So healthy!
Here's what you'll need to make this slow cooker soup with tomatoes and basil
Ingredients
Tomato and Basil Soup
- butter
- olive oil
- onion
- celery
- garlic
- fresh basil (or dried)
- fresh oregano (or dried)
- bay leaf
- tomato paste
- canned whole tomatoes, diced, or fresh
- vegetable broth
- white wine vinegar (or balsamic)
- salt and pepper
- parmesan cheese
- whipping cream
Parmesan Cheese Crisp Recipe
- parmesan
- fresh basil
- garlic powder
Tools
- Instant Pot/pressure cooker, slow cooker, or 4-quart dutch oven
- cutting board
- chef's knife
- measure cups
- measuring spoons
- food processor or traditional cheese grater
- garlic press
How to make this Keto Tomato Basil Soup on the stove top
Below are three methods for making tomato and basil soup, an Instant Pot method, slow cooker, and a stovetop. Many of the steps are similar, the biggest difference is in the saute and actual cooking of the soup.
If you read all three methods the instructions will be identical in some areas, but I went ahead and broke out the instruction separately to make it easier for you to follow along!
How to make this recipe for Tomato Basil Soup in the Instant Pot
Prep and Assemble Ingredients
Prep and assemble all of your ingredients.
Saute
Over medium heat on Saute setting, cook onions and celery until soft. Add garlic and cook 1 minute or until fragrant.
Pressure Cook
Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot.
Secure the lid and pressure cook on High for 4 minutes. once cooking is complete, allow pot to release pressure naturally for 10 minutes, then manually release.
Blend
Remove bay leaf. Using an immersion blender directly in the pressure cooker, blend soup until desired consistency. I love a partially smooth soup with some chunks left! Yum.
An alternative is to process small portions in the blender and add back into the pot
Add cream and cheese
In a small bowl add 1/2 cup of hot soup juices and mix with whipping cream. Add into pot
Add parmesan cheese and stir until melted.
Serve
Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp!
How to make Tomato Basil Soup (Stove Top Method)
Prep and Assemble Ingredients
Prep and assemble all of your ingredients.
Saute
In a dutch oven, over medium-high heat, melt butter and olive oil. Saute onions and celery until soft. Add garlic and cook 1 minute or until fragrant.
Simmer
Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Bring to a boil, cover, and reduce heat to simmer. Simmer for 30 minutes.
Blend
Remove bay leaf. Then, using an immersion blender directly in the dutch oven, blend soup until desired consistency. I love a partially smooth soup with some chunks left! Yum.
An alternative is to process small portions in the blender and add back into the pot in batches.
Add cream and cheese
In a small bowl add 1/2 cup of hot soup juices and mix with whipping cream. Add into the pot. Add parmesan cheese and stir until melted.
Serve
Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp!
Creamy Tomato Basil Soup Slow Cooker Method
Prep and Assemble Ingredients
Prep and assemble all of your ingredients.
Saute
In a skillet, over medium-high heat on melt butter and olive oil. Saute onions and celery until soft. Add garlic and cook 1 minute or until fragrant. Add onion and celery mixture to the slow cooker.
Crock-Pot
Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the slow cooker. Cover and cook on low for 6 to 8 hours.
Blend
Remove bay leaf, then using an immersion blender directly in the slow cooker, blend soup until desired consistency. An alternative is to process small portions in the blender and add back into the pot in batches.
Add cream and cheese
In a small bowl add 1/2 cup of hot soup juices and mix with whipping cream. Add into the pot.
Add parmesan cheese and stir until melted.
Serve
Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp!
Parmesan Cheese Crisp Recipe
These garlic basil parmesan cheese crisps are super easy to make and taste so delicious dipped in the soup. You will be drooling...
How to Make Parmesan Crisps
For each crisp you will need:
- 1 tbsp parmesan (6 crisps = 6 tbsp.)
- 1/2 tsp fresh basil (6 crisps = 3 tsp)
- a sprinkle of garlic powder. (sprinkle 6 times!)
Preheat oven to 350 degrees F. On a cookie sheet with a piece of parchment paper, drop 1 tbsp of parmesan for each crisp. Top with fresh basil and a sprinkle of garlic powder. Spread out evenly. Bake 10 to 15 minutes until golden and crispy. (I love them crispy!)
Dip parmesan cheese crisps in your soup! Yum
What to serve with Tomato Basil Cream Soup
A classic pairing with tomato basil cream soup are grilled cheese sandwiches. A fresh green salad is always a perfect fresh idea to serve alongside tomato soup. Crackers, breadsticks, and a soft buttery roll are great for dipping in the soup.
Storing and Reheating Tomato Basil Cream Soup
- Storing: Let the tomato basil cream soup cool completely, then transfer to an air-tight container. Store in the fridge for up to 4 days.
- Reheating: Reheat the soup in a microwave-safe container on 50% power for 1 to 3 minutes, stirring frequently. The soup can also be reheated on the stovetop on low heat until warmed through.
Creamy Tomato Basil Soup FAQs
How many calories are in Tomato Basil Soup?
This tomato basil soup has 285 calories, not including the parmesan crisps.
How Can I Make This Recipe Lower In Fat?
If you are following a low-fat diet, you can substitute a lower fat half-and-half or a fat-free half-and-half. You can also reduce the amount of cheese by 1/2 cup.
If you do not use whipping cream you will have a runnier soup. You can reduce the amount of liquid by cooking longer until some of the liquid evaporates, or you can add a thickener such as 1 tbsp cornstarch or 1/2 tsp xanthan gum.
Mix cornstarch with a few tablespoons of water until dissolved then add to the pot.
To add xantham gum mix with a little olive oil to keep from clumping.
Can I substitute fresh tomatoes?
Yes, you can use fresh tomatoes in this recipe. Approximately 3 1/2 lbs of tomatoes will equal (2) 28 oz cans of whole tomatoes or diced tomatoes.
Can I substitute other canned tomatoes?
Yes. You can use diced tomatoes, stewed tomatoes, whole tomatoes in this recipe.
How to peel and seed tomatoes
To peel and seed tomatoes, fill a large bowl with ice water and bring a pot of water to boil on the stove. Dip tomatoes in boiling water for 30 seconds to 1 minute until skins begin to split. Immediately immerse in boiling water.
Tomato skins should peel right off. Use a peeler to get any skin that didn't come off easily.
To seed the tomatoes, cut in half and scoop out seeds with a spoon. From there cut or dice according to the recipe you are using.
You can use fresh tomatoes in this recipe as a substitute. Approximately 3 1/2 lbs of tomatoes will equal
How to use xanthan gum to thicken soup
Xanthan gum is a great low carb way to thicken soup. A little bit goes a long way -usually, you will only need to use between 1/2 tsp to 1 tsp per recipe. If you use too much you will have "gummy" soup as the name implies.
See below for how to add xanthan gum without clumping!
How to keep xanthan gum from clumping
The best way to keep xanthan gum from clumping is to incorporate it with another ingredient before adding.
My number one way to easily add xanthan gum is by mixing it with olive oil. It easily dissolves with zero clumps. I use to whisk with water cold and warm and it would still be slightly clumpy.
How to reheat frozen soup
Thaw soup in the refrigerator and reheat slowly on your stovetop, or you can easily reheat individual servings in the microwave.
How long does soup take in slow cooker?
Soup is usually cooked on the low setting for 6 to 8 hours in a slow cooker.
How do I set my instant pot to high pressure?
To set your instant pot to high pressure, go to the Pressure Cook setting and select time, then high setting. You can also change instant pot to high pressure setting in the manual mode (on an Instant Pot this is called Ultra setting).
Yield: 6 servings
Best Tomato Basil Soup Recipe
Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup), loaded with tomatoes, cheese, fresh basil, cream, and garnished with garlic basil parmesan crisps, will be your new favorite soup! It is super delicious and easy to make! One soup - three easy methods to make.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Ingredients
Tomato and Basil Soup
- 3 tbsp butter
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 garlic cloves, minced
- 1- 1/2 cups fresh basil, diced (or 1/4 cup dried)
- 1 tbsp fresh oregano, diced (or 1 tsp dried)
- 1 bay leaf
- 2 tbsp tomato paste
- (2) 28 oz can whole or diced tomatoes (or 3 to 4 lbs fresh tomatoes, peeled and seeded. Cut into chunks)
- 1-1/2 cups vegetable broth
- 1 tbsp white wine vinegar (balsamic vinegar is a great option too!)
- 1 tsp salt
- 1/2 tsp pepper
- 1-1/2 cups parmesan cheese grated
- 1/2 cup whipping cream
Parmesan Cheese Crisps (Optional)
- 6 tbsp parmesan cheese, grated
- 3 tsp. fresh basil
- sprinkle of garlic powder
Instructions
Pressure cooker method:
- Select Saute setting, medium heat. Add olive oil and butter and melt. Add onions and celery and cook until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Secure the lid and pressure cook on High for 4 minutes.
- Once cooking is complete, allow the pot to release pressure naturally for 10 minutes, then do a quick release. Remove lid carefully. Remove bay leaf, then using an immersion blender directly in the pressure cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
- In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into the pot. Add parmesan cheese. Select Sauté, medium heat, and warm until cheese is melted and soup is desired temperature, stirring frequently.
Stovetop method:
- In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Bring to a boil, cover and simmer for 30 minutes.
- Remove bay leaf, then using an immersion blender directly in the pot, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
- In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into the pot. Add parmesan cheese. Over medium heat, melt the cheese and warm soup until the desired temperature is reached, stirring frequently
Slow Cooker method:
- In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, vegetable broth, white wine vinegar, salt, and pepper to the pot. Cover and cook on Low for 6 to 8 hours.
- Remove bay leaf, then using an immersion blender directly in the slow cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
- In a small bowl add 1/2 cup of hot juices and mix with whipping cream. Add into the pot. Add parmesan cheese. Continue to melt the cheese and warm soup until the desired temperature is reached, stirring occasionally.
Parmesan Cheese Crisp Recipe:
- Preheat oven to 350 degrees F. On a cookie sheet with a piece of parchment paper, drop 1 tbsp of parmesan for each crisp. Top with fresh basil and a sprinkle of garlic powder. Spread out evenly. Bake 10 to 15 minutes until golden and crispy.
To Serve:
- Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp! Adjust seasoning, salt, and pepper as needed!
Notes
- Dried basil makes a great substitution but I've found the taste of dried basil varies. Start with 1/4 cup and add more until the taste is to your liking.
- Blend the soup to your desired thickness. Some people love it chunky (like me), others like it smooth.
Nutrition Information:
Serving Size:
1/6 recipe
Amount Per Serving:Calories: 285Total Fat: 25.6gCholesterol: 52.1mgSodium: 1461mgCarbohydrates: 6.3gNet Carbohydrates: 4.4gFiber: 1.9gSugar: 3.8gProtein: 9.3g
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An easy tomato basil soup made in the instant pot, stovetop, or slow cooker! A healthy recipe that is keto, low carb, and has no added sugar! Creamy tomato soup with tomatoes, fresh basil, cheese, cream - all coming together for the most delicious cozy soup, ever. Recipe for garlic basil parmesan crisps included! You won't believe how delicious they are to dip in your soup. Yum #soup #instantpot #pressurecooker #slowcooker #crockpot #seekinggoodeats #keto #low carb #cheese #tomatosoup
