Low Carb Tomato Soup

February 27, 2019Laura

I love tomato soup! My husband does too! He is often walking over to Panera bread and ordering a bowl of their tomato soup with that yummy looking baguette that comes with it. I know I can’t have the baguette, but I wanted a low carb version of tomato soup.

One cup of tomato soup from Panera Bread contains 23 net carbs. A bowl has 33 net carbs. Way too many! I had never made homemade tomato soup before, but figured it would be pretty easy. I made it as basic as possible but still wanted to be sure it wasn’t lacking in flavor.

My version turned out delicious! I got it right on the first try and couldn’t wait to share my recipe here on the blog. I got roughly five cups from this recipe, with each serving containing 6.7g of net carbs. That sounds much better compared to the 23 carbs from Panera. Obviously, I can’t replicate the baguette, but cheese crisp are a delicious substitution. It’s also great topped with shredded mozzarella and basil.

Did my non-keto husband approve? He loved it! I suspect he will be making fewer trips to Panera and requesting my homemade version instead. Like many soups and chilis, it taste even better reheated the next day. Enjoy!

Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board. If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Print Recipe

Low Carb Tomato Soup

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Serves: 5 (Serving Size: 1 cup)
  • Calories 87.2


  • 28 oz can diced tomatoes
  • 1.5 Tbsp tomato paste
  • 2 cups chicken stock
  • 1/4 cup water
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8-1/4 tsp red pepper flakes
  • 1/8 tsp thyme
  • Pinch of salt & pepper
  • 1/4 cup heavy whipping cream


  • 1)

    Add all ingredients (except for heavy whipping cream) to large pot.

  • 2)

    Bring to boil, then simmer for 20 minutes. Stir occasionally.

  • 3)

    Take pot off heat and use an immersion blender (or regular blender) to puree soup until smooth or to desired consistency.

  • 4)

    Stir in cream and simmer for 5 minutes. Serve hot.


Be sure to read labels on canned tomatoes since carb counts vary depending on the brand.

Nutrition (Per Serving)

Net Carbs6.7g
Previous Recipe Next Recipe