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!
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!
Tomato Basil Cream Soup Ingredients and Tools
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
This tomato basil soup has 285 calories, not including the parmesan crisps.
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.
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.
Yes. You can use diced tomatoes, stewed tomatoes, whole tomatoes in this recipe.
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
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!
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.
Thaw soup in the refrigerator and reheat slowly on your stovetop, or you can easily reheat individual servings in the microwave.
Soup is usually cooked on the low setting for 6 to 8 hours in a slow cooker.
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).
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📖 The recipe.
Best Tomato Basil Soup Recipe
Ingredients
Tomato and Basil Soup
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 2 garlic cloves (minced)
- 1- ½ cups fresh basil diced (or 1/4 cup dried)
- 1 tablespoon fresh oregano diced (or 1 tsp dried)
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 28 oz can whole or diced tomatoes (or 3 to 4 lbs fresh tomatoes, peeled and seeded. Cut into chunks)
- 1-½ cups vegetable broth
- 1 tablespoon white wine vinegar (balsamic vinegar is a great option too!)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-½ cups parmesan cheese grated
- ½ cup whipping cream
Parmesan Cheese Crisps (Optional)
- 6 tablespoons parmesan cheese (grated)
- 3 teaspoons 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!
Video
Kori's Tips
- 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
© 2025 Seeking Good Eats™
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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
Marsha
This looks like a delicious recipe! I am over run with tomatoes in my garden right now, so am looking for varieties to can. Would this recipe be ‘can-able’ considering the dairy products in it? Thank you!
seekinggoodeats
Enjoy! It's a great way to use to tomatoes! I don't think you could can it because of the dairy.
Ashleigh
New to this… but I thought tomatoes were a big keto no no?
Kori
Hello! Tomatoes are fine on keto. Here is a keto food list you can reference as needed 🙂
Lawana
This is good soup. First tomatoe soup I have made in instant pot. After a few mistakes on my part it cooked up fast. I didn't have celery so I added celery salt and omitted the salt. I also added two carrots to the recipe. It didn't taste very tomatoey so I added two cans of tomatoe sauce because I didn't have tomatoe paste! A pretty forgiving soup! We are giving it an 8!
seekinggoodeats
Thank you! So happy you loved the recipe. 🙂 Great ideas for the soup too
Deborah
This is phenomenal! Used beef broth rather than vegetable - not vegan, but utterly delicious!
seekinggoodeats
Thank you!! Super happy you loved the soup. Beef broth would be good for sure! 🙂
Laura
Hello! I found this on pinterest and i was going to make it for dinner tonight. What is the serving size? We are doing keto and I see the net carbs but can't find a specific serving size. Thank you
Crystal
This is absolutely delicious! You say its 6 servings...what are you considering a serving in oz or cups?
Angela Talbot
Has anyone ever put this in the freezer? Did it heat up well?
seekinggoodeats
I have frozen it. The taste was perfect, but the cream and dairy separated slightly (not a lot). I just refreshed the soup with a little more cream and it was fine.
Cathi
I made this today in my slow cooker and it is delicious!!! I used diced can tomatoes and about 10 Campari tomatoes that needed to be used. Thanks for the recipe!
seekinggoodeats
Oh I bet that was good!
Caity Bird
This recipe was yummy but I see a few things left out in the ingredients and I wanted to know if you can update that please. How many onions does this call for and when do you put the vinegar in it and why? There is no mention of that anywhere. Thank you!
seekinggoodeats
So happy you loved it! Thank you for mentioning that I left the onions and vinegar out of the recipe! I have updated the post now. 🙂