Easy, creamy, warm comfort in a bowl is how I would describe this keto creamy tomato soup! Fresh tomatoes are blended with a bit of onion, garlic, no salt seasoning, butter, cream, and a few other simple ingredients. The soup is then cooked in the pressure cooker till it’s piping hot, delicious, and ready to be devoured!

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Keto Creamy Tomato Soup for You!
Canned tomato soup is okay. That’s what most of us grew up on. We didn’t know anything else!
But when I was younger and started my own garden, and thought I’d try my hand at making homemade, from-scratch tomato soup using the abundant tomatoes from my garden. Life would never be the same!
I have yet to find any dish that isn’t better homemade and using fresh ingredients. That soup was out of this world amazing.
Add cream to it and a few other delicious flavorings, and I promise, you will never ever go back!

Love your Instant Pot?? Me too! Try some of these other Instant Pot recipes I’ve developed.
How to Store Low Carb Tomato Soup
This soup will store just fine in the refrigerator for up to a week. I like to make a batch and freeze half for another day.
You can freeze the low carb tomato soup up to a month. I’ve had mine frozen longer than that (3 months), but just know that it will start to lose a bit of flavor and get a little freezer burn.

Related: Easy Instant Pot Taco Omelet or try this Honey Keto Cornbread with Almond Flour
What You’ll Need to Make Creamy Keto Tomato Soup for Instant Pot
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Other Yummy Keto Friendly Soup for the Instant Pot:
Turkey Leek Soup With Bacon and Broccoli

Keto Creamy Tomato Soup
Ready for a delicious warm bowl of comfort? This keto creamy tomato soup for Instant Pot is just the meal you need to be filled with warmth!
Ingredients
- 4 cups tomatoes, processed till smooth in blender (about 8-10 medium tomatoes on the vine)
- 1 tablespoon diced onion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon no salt seasoning
- 4 tablespoons butter
- 1 1/2 teaspoon monkfruit sweetener
- 1 1/2 teaspoons chicken base paste
- 1 teaspoon pink Himalayan salt
- 1/4 teaspoon baking soda
- 2 cups heavy whipping cream
Instructions
- Add all ingredients EXCEPT cream to the Instant Pot, and stir.
- Seal the lid and the vent. Cook on high pressure for 15 minutes.
- Allow to naturally release pressure for 5 minutes. Turn the valve to "venting" and allow the pot to release all of its steam before opening.
- When all the steam has released and the plug has dropped, remove the lid and slowly pour the cream into the pot while whisking. Ladle into bowls and enjoy!
Recommended Products
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Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer|6 Quart|Teal|11 One-Touch Programs
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UNEEDE Steam Release Diverter for Instant Pot,Silicone Steam Diverter Pressure Release Accessory Compatible with Instant Pot LUX,Duo,Duo Plus,Smart,Ultra (Green)
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Ninja BL480 Nutri Ninja with 1000 Watt Auto-IQ Base for Juices, Shakes & Smoothies Personal Blender 18 and 24 oz. Black/Silver
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Kirkland Signature Organic No- Salt Seasonin, 14.5 Ounce (Pack of 2)
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker and Warmer
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MIBOTE 14 Pieces Instant Pot Accessories Set Fits 5,6,8 Qt - Steamer Baskets, Springform Pan, Egg Steamer Rack, Egg Bites Mold, Dish Plate Clip, Kitchen Tong, Oven Mitts, Magnetic Cheat Sheets & More
Nutrition Information:
Yield: 8 Serving Size: 3/4 cupAmount Per Serving: Calories: 273Total Fat: 30gSodium: 109mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 5g
More Keto Tomato Recipes
If you loved this keto tomato soup, try these other keto tomato recipes!
