Tomato basil parmesan soup

Tomato basil parmesan soup

This creamy low-carb tomato basil soup with parmesan cheese is bursting with flavor. Pure lip-smacking enjoyment when you need a little pick-me-up. Perfect for your Instant Pot or slow cooker.

Tomato basil parmesan soup

This creamy low-carb tomato basil soup with parmesan cheese is bursting with flavor. Pure lip-smacking enjoyment when you need a little pick-me-up. Perfect for your Instant Pot or slow cooker.
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp unsalted butter or coconut oil
  • 4 oz. (23 cup) 110 g (160 ml) red onion, finely dicedred onions, finely diced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp dried basil
  • 1 tsp 1 tsp dried oregano
  • 8 oz. (1 cup) 230 g (240 ml) cream cheese, softened
  • 4 cups 950 ml chicken broth
  • 14 oz. (123 cups) 400 g (400 ml) canned whole tomatoes, diced
  • 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese, plus more for garnish
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • fresh basil, for garnish
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Instructions

  1. Place the butter in a 6-quart Instant Pot and press Sauté. Once melted, add the onions, garlic, basil, and oregano. Cook for 4 minutes, or until the onions are soft. Press Cancel to stop the Sauté.
  2. Add the cream cheese. Use a whisk to spread out the cream cheese. Slowly whisk in the broth, whisking until combined. Stir in the tomatoes, parmesan cheese, salt, and pepper.
  3. Seal the lid, press Pressure Cook or Manual, and set the timer for 8 minutes. Once finished, turn the valve to venting for a quick release.
  4. Remove the lid and puree the soup with a stick blender; or transfer the soup to a regular blender or food processor and process until pureed.
  5. Season with additional salt and pepper, if desired. Ladle the soup into bowls and garnish with more parmesan and basil leaves.

Slow cooker method

Skip the butter or coconut oil. Place the cream cheese in a 6-quart slow cooker. Use a whisk to stir the cream cheese. Slowly whisk in the broth. Add the onions, garlic, basil, oregano, tomatoes, parmesan, salt and pepper. Cover and cook on high for 2 hours or on low for 4 hours. Proceed to Step 4.

Store and reheat

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.

To reheat, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.

Recommended special equipment

  • Instant pot or slow cooker
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16 comments

  1. Paula
    Can you please clarify the amount of tomatoes? The recipes says “two canned whole tomatoes.”
    Also, what is the nutritional info?
    Replies: #2, #3
  2. Andrea
    Hi Paula, the nutrition information is right under the ingredients list. You click on the + and it'll expand.
  3. Kristin Parker Team Diet Doctor

    Can you please clarify the amount of tomatoes? The recipes says “two canned whole tomatoes.”
    Also, what is the nutritional info?

    The tomatoes are canned tomatoes and 14oz, as specified, is the default. If you don't see canned whole tomatoes, you could try 2 cans of diced tomatoes instead.

  4. Jan
    I can't see where it says how much one serving is, as in cups or mls. I guess I'll just weigh it, easier than measuring the fluid amount. Adding up the fluid amounts of the ingredients will not be accurate.
  5. Judy
    This was so delicious-my whole family enjoyed it and it was perfect for the cold rainy day we are having. I’ll be making this again!
  6. Cate
    Was a bit sceptical about how this would turn out, but, it was delicious! This needs to go on frequent rotation at home.
  7. Joyce
    This soup is very good. My husband was a sweetheart and made it for my lunch.
  8. Tracy Bland
    Made this today, and it is really good! Thanks 😀
  9. Gaye
    Can you make this is a soup maker if you just throw everything in. Thanks
  10. Isa
    Not bad, not awesome. An "ok" soup. It would be better if it was creamy (maybe I should just add cream??)
    Made it on the stove.
  11. Betsy
    It's in my IP as I type. Smells wonderful! Having it with grilled cheese on homemade keto focaccia bread.
  12. Juli
    I made this last night and my non-keto husband said it was the best tomato soup he’d ever had! I used a 28 oz can of crushed tomatoes so there was no blending needed at the end. Served with grilled cheese (low carb tortilla).
  13. suha-ahmed
    This soup was soo delicious. Loved every bit of it.
  14. Vivien
    I just made this in my Vitamix on the soup setting, It seems to have worked out very well as it tastes great
    Reply: #15
  15. Crystal Pullen Team Diet Doctor

    I just made this in my Vitamix on the soup setting, It seems to have worked out very well as it tastes great

    Great idea! I am glad you enjoyed this one.

  16. 2 comments removed
  17. Una
    Weights and measures need to be updated. Metric would be appreciated as well.

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