Who says you need bread to enjoy a comforting bowl of tomato soup? This creamy Tomato & Basil Soup is packed with rich, fresh flavour and the kind of silky texture that hugs your insides. And instead of the usual toast soldiers, we’re keeping it totally keto with crispy, golden halloumi dippers. Trust me, you won’t miss the bread! Whether you’re curled up on the couch or serving it as a starter, this one’s a warm hug in a bowl.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
What You’ll Need
For the Soup:
- 4 medium Roma tomatoes, chopped
- ½ cup fresh basil leaves, roughly chopped
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- ½ cup heavy cream (or coconut cream for dairy free)
- Salt, to taste
- Pepper, to taste
- Optional: ¼ teaspoon dried oregano or red pepper flakes for extra flavour
For the Halloumi Dippers:
- 120g halloumi cheese (sliced into thick slices)
- 1 tsp olive oil or butter for frying
Method
- Heat the olive oil or butter in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped tomatoes and cook for 8–10 minutes, stirring occasionally, until they break down and get juicy.
- Pour in the broth, bring to a simmer, and cook for 10–15 minutes to blend the flavours.
- Remove from heat and blend using an immersion blender until smooth. (Or blend in batches in a regular blender.)
- Return to low heat and stir in the cream and fresh basil.
- Season with salt, pepper, and optional oregano or chilli flakes. Let it simmer for 5 more minutes.
- Meanwhile, fry the halloumi in a hot non-stick pan with olive oil or butter until golden and crispy on both sides.
- Serve the hot soup with halloumi dippers on the side for dunking. Garnish with extra basil if you like.
🍽 Tips from the Kitchen
- Choose ripe tomatoes for a deeper flavour – Roma or jam tomatoes work beautifully.
- For extra creaminess, stir in a little more cream or a spoon of cream cheese at the end.
- Need it dairy free? Swap out the cream for coconut cream and skip the halloumi.
- Spice it up with a pinch of chilli flakes or swirl in a bit of pesto before serving.
- Make ahead – the soup freezes well for up to 3 months
🧮 Macros per Serving (includes halloumi)
Calories: 276 kcal
Fat: 21.7g
Protein: 9.8g
Net Carbs: 9.8g
Want some more delicious winter soups? Check out my delicious Creamy Chicken, Spinach & Artichoke Keto Soup here:
