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Low Carb Tomato Basil Soup

Tomato soup, low carb, trim healthy mama s, delicious comfort food.

This tomato basil soup is budget friendly, delicious, and ready in minutes. You can make the soup in your crockpot, pressure cooker, or on your stove top. I made this in a pressure cooker, the Ninja Foodi system. If your pressure cooker can saute, you can make it in minutes in one pot. So easy and cheap.

I was craving tomato soup with a grilled cheese sandwich.

I love tomato soup with grilled cheese. This soup came together so quickly I didn’t have time to make the grilled cheese and I only had sharp cheddar. I ended up making low carb croutons. I put some keto bread (I love the one from Costco) in a toaster oven and let it toast for a bit. Took it out, smeared a little butter on top and added some garlic herb seasoning. I let it continue to toast for a few minutes. Vioula!

I have a basil plant growing in my front yard. If you don’t have basil, substitute dried instead.

I also stirred in shredded Parmesan but you can use the green can if you need to.. Make this fit what you have or what will fit your budget. If I didn’t have a basil plant, I most likely would use dried. Fresh herbs from the store cost too much when you need so little. I swirled in about 1 to 2 teaspoons of heavy cream.

This is such a perfect soup for busy days.

If you don’t want to use your pressure cooker, saute your veggies in a pot, add to a crockpot, dump in tomatoes and herbs. Let cook on low for 4-6 hours, or high for 2-4 hours. Follow the pressure cooker instructions for the rest of the recipe. If you don’t have a blending stick to blend the soup smooth, you can use your blender. Whatever you use, be very careful so that you don’t end up burning yourself.

Tomato Basil Soup


  • Pressure Cooker


  • 1 Lrg Onion, diced I used 2 small onions
  • 4 Stalks Celery, diced
  • 1-2 T Minced Garlic
  • 1 C Chicken Broth
  • 2 14.5 oz Diced Canned Tomatoes
  • 2 14.5 oz Diced, Canned Tomatoes with Basil, Garlic and Oregano You can sub plain diced canned tomatoes
  • 2 T Diced Fresh Basil
  • Salt and Pepper to taste
  • 1/2 C Shredded Parmesan Cheese
  • 2 T Fat, I used ghee
  • 1 Bay teal, optional


  • Place your fat in your pressure cooker. Make sure your pressure cooker is set to saute. Add your diced onion.
  • Saute for a few minutes. Add your minced garlic. Saute for a few minutes.
  • Add your diced celery. Saute for at least 4 minutes.
  • Pour in your canned tomatoes and diced basil. Stir. Add your bay leaf. Set to seal, vent closed. Set to cook for 4 minutes on high.
  • When the time is up, carefully vent the pressure. When the pressure is released. carefully remove the lid. Remove the bay leaf.
  • Smooth the soup with whatever method your choose. Add salt, pepper, and shredded Parmesan cheese.
  • Stir. Serve hot with desired toppings and sides.

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