This Easy Tomato Soup Recipe is a cozy, creamy bowl of comfort! Inspired by the viral TikTok baked feta trend, this low calorie low carb tomato soup is packed with flavor and perfect for a quick, healthy diabetic-friendly lunch.
It's one of the best low-calorie feta soup recipes you'll try, made with roasted tomatoes, feta, and simple ingredients. Gluten-free, diabetic-friendly, and ready in no time! Try this easy keto soup today!
I feel like this keto tomato feta soup helps me get all the good wholesome nutrients, especially during the cold winter months. Cozy low carb soups keep me warm and toasty just like this Low Carb Cauliflower Soup and Low Carb Zuppa Toscana. When I want an easy 4 ingredient soup I make my Chicken Soup for Diabetics recipe or this Low Carb Instant Pot Cheeseburger Soup.
My all-time favorite soup is this Low Carb French Onion Soup which is made with slices of this low-carb baguette recipe for the bread and lots of gruyere cheese.
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Ingredients Needed
This low carb tomato soup is made with simple ingredients and is super easy to make. One of my favorite quick easy healthy meals.
- Cherry Tomatoes: with natural sweetener compared to larger tomatoes and balances with the tangy feta cheese.
- Feta cheese: salty, tangy, and adds a creamy texture to the soup. I prefer to use a traditional style of feta cheese over a light fat-free product.
- Garlic: adds that pungent and nutty flavor to the soup.
- Extra Virgin Olive Oil: Helps the tomatoes and feta to caramelize evenly.
- Chicken Broth: use a homemade or store-bought in the carton.
- Salt, black pepper, oregano and chili pepper flakes for some spiciness.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How To Make this Low Carb Tomato Soup recipe?
Step By Step Instructions
- Step 1: Add tomatoes, spices and feta to a casserole dish and bake.
- Step 2: Mix to combine.
STEP 1: Preheat the oven to 425°F. In a 9" x 13" casserole dish add the cherry tomatoes, olive oil, salt, black pepper, oregano, garlic and chili pepper flakes. Stir to combine. Then add the block of feta cheese to the centre of the casserole dish, flipping several times to coat with the seasoned olive oil.
Bake at 425F for 30-35 minutes or until the cherry tomatoes are slightly caramelized.
STEP 2: Remove the casserole dish from the oven and stir the melted feta and roasted tomatoes together with a large spoon until well combined.
- Step 3: Blend the tomato feta mixture with the chicken broth.
- Step 4: Cook in the oven for x minutes at 400 degrees
STEP 3: Simmer the chicken broth in a large pot over low heat and then transfer the tomato feta mixture, remove from the heat and blend using an emersion blend to combine until smooth and creamy. If you don't have an emersion blender you can use a traditional blender, just be careful if it's too hot.
STEP 4: Warm through on the stovetop over medium heat and serve with some crumbled feta on top and fresh herbs.
Recipe Tips
- Roasting: let the cherry tomatoes and feta roast until slightly caramelized for a richer and deeper flavor.
- Blending with Broth: ensure that the broth is warm before blending, this will create a smoother well-incorporated texture.
Variations
- Herb Boost: add some fresh herbs like basil for extra flavor and a tomato basil soup.
- Protein Boost: stir in some shredded rotisserie chicken or cooked shrimp for some added protein.
What to serve with this low carb soup?
- Simple Green Salad: toss some greens with olive oil, lemon juice and crumbled feta for a fresh side dish.
- Herby Roasted Carrots: While you have the oven on why not make this Herb Roasted Carrots and Radishes recipe.
- Bread: Make this Low Carb Focaccia Bread so you can sop up all that yummy tomato soup.
Storage
- Store in an airtight container for 4 days in the fridge.
- Reheat gently on the stovetop.
- Freeze: allow soup to completely cool, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes, but cherry tomatoes bring a sweeter flavor and caramelize better when roasted. Larger tomatoes may be more watery.
Yes, goat cheese or ricotta can be used as alternatives, though they'll provide a different texture and flavor.
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Recipe Card
Easy Tomato Soup Recipe (Low Carb)
Instructional Recipe Video
Ingredients
- 3 cups cherry tomatoes washed and dried
- 2 tablespoon extra virgin olive oil
- 1 tablespoon dry orgeno
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili pepper flakes optional
- 4 cloves garlic sliced
- 8 oz feta cheese
- 30 oz chicken broth 1 carton / 900 ml
Instructions
- Preheat oven to 425°F. In a 9" x 13" casserole dish, combine cherry tomatoes, olive oil, salt, black pepper, oregano, garlic and chili flakes. Stir to coat.3 cups cherry tomatoes, 2 tablespoon extra virgin olive oil, 1 tablespoon dry orgeno, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon chili pepper flakes, 4 cloves garlic
- Add feta - Place the block of feta cheese in the center of the dish, flipping it several times to coat with the seasoned olive oil.8 oz feta cheese
- Bake at 425°F for 30-35 minutes, until tomatoes are caramelized.
- Remove from the oven and mix the melted feta and roasted tomatoes with a large spoon until well combined.
- In a large pot, simmer chicken broth over low heat. Add the tomato-feta mixture, remove from heat, and blend with an immersion blender until smooth and creamy (or use a traditional blender, being cautious of the heat).30 oz chicken broth
- Warm and serve - Heat the soup on the stovetop over medium heat, then serve hot. Top with crumbled feta and fresh herbs.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Rene Southworth says
It had good flavor but it was a little gritty, That's probably from the cheese. I think next time I will make it with a different type of cheese.
Oscar Chimenti says
Ah, that makes sense! Feta can get a bit grainy if it’s heated too much. Next time, try using full-fat block feta, blend it with the roasted tomatoes while hot, then add it to warm broth and reheat gently without boiling. A little splash of cream or olive oil can help make it super smooth.
Elizabeth R South Worth says
I haven't tried the recipe yet , but it looks like it would taste delicious. I will be trying it this weekend for sure.
My question is , would it be possible to can this for future dinners?
Oscar Chimenti says
I wouldn’t recommend canning this recipe, but you can let it cool fully, portion it into freezer-safe containers or bags, freeze it for easy future dinners, then thaw in the fridge and reheat gently on the stove since freezing keeps the flavour and texture solid and avoids food safety issues.
Sammi R says
My first attempt at tomato soup and this recipe is delicious!! Thank you for sharing!
Oscar Chimenti says
Yay, glad you enjoyed it.
Joseph says
I love tomato soup. Going to make this tonight.