📝 About This Recipe
Experience the soul-warming comfort of a classic Italian bistro without the hidden sugars or high carbs. This luxurious soup relies on slow-roasted San Marzano tomatoes and a rich heavy cream base to achieve a natural sweetness and silky texture. Infused with fresh basil and a hint of grass-fed butter, it’s a keto-friendly masterpiece that proves healthy eating can be deeply indulgent.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Grass-fed Butter (unsalted)
- 2 pieces Shallots (finely minced)
- 4 pieces Garlic Cloves (smashed and minced)
- 1 piece Celery Stalk (finely diced for texture)
The Tomato Heart
- 28 ounces Canned San Marzano Tomatoes (whole peeled, with juices)
- 2 cups Chicken Bone Broth (or vegetable broth for vegetarian option)
- 2 tablespoons Tomato Paste (no sugar added)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for a subtle kick)
Finishing & Herbs
- 3/4 cup Heavy Whipping Cream (at room temperature)
- 1 cup Fresh Basil Leaves (packed, plus extra for garnish)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the olive oil and butter, allowing the butter to melt until it begins to foam slightly.
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2
Add the minced shallots and diced celery. Sauté for 5-7 minutes until soft and translucent, but not browned. This slow cook releases the natural sugars without caramelization.
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3
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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4
Add the whole San Marzano tomatoes and their juices. Use a wooden spoon to gently crush the tomatoes against the side of the pot into smaller chunks.
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5
Pour in the chicken bone broth, dried oregano, and red pepper flakes. Season with a pinch of salt and pepper.
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6
Increase the heat to medium-high and bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot partially and let the soup simmer for 20 minutes. This allows the flavors to meld and the tomatoes to break down completely.
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8
Remove the pot from the heat. Stir in the fresh basil leaves; the residual heat will wilt them and release their aromatic oils.
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9
Using an immersion blender directly in the pot, blend the soup until it is completely smooth and velvety. If you prefer a rustic texture, leave a few small chunks.
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10
Return the pot to low heat. Slowly pour in the heavy whipping cream while stirring constantly. The soup should turn a beautiful vibrant orange-pink.
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11
Whisk in the freshly grated Parmesan cheese until melted and incorporated. This adds a salty, umami depth that replaces the need for sugar.
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12
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Simmer for 2 more minutes to ensure it is heated through.
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13
Ladle the hot soup into warmed bowls. Garnish with a swirl of cream, a sprig of fresh basil, and an extra dusting of Parmesan.
💡 Chef's Tips
Use San Marzano tomatoes if possible; they are naturally sweeter and less acidic than other varieties, eliminating the need for added sugar. If your soup feels too acidic, add a tiny pinch of baking soda (about 1/8 tsp) to neutralize the pH instead of using sweetener. Always use room temperature cream to prevent curdling when adding it to the hot soup base. For an even silkier texture, pour the blended soup through a fine-mesh strainer before adding the cream. Leftovers store beautifully in the fridge for up to 4 days, but reheat gently on the stove to prevent the cream from separating.
🍽️ Serving Suggestions
Serve with keto-friendly Parmesan crisps or 'frico' for a satisfying crunch. Pair with a fresh arugula salad dressed in lemon vinaigrette to cut through the richness. Top with a dollop of full-fat Greek yogurt or crème fraîche for extra tang. Enjoy alongside a grilled halloumi cheese 'sandwich' using low-carb bread. Accompany with a glass of crisp, dry Sauvignon Blanc or sparkling water with lime.