This low-carb copycat Campbell’s tomato soup recipe delivers a creamy, savory bowl in about 30 to 35 minutes. Made with canned no-sugar-added tomatoes, butter, broth, heavy cream, onion, garlic, and simple seasonings, it contains approximately 7 to 9 grams of net carbohydrates per serving, depending on the tomato brand and amount of onion used.
The soup is smooth, rich, and gently tangy, with the familiar comfort of classic canned tomato soup without flour or added sugar. Serve it as a quick dinner, pair it with a low-carb sandwich, or enjoy it with a spoonful of cream and fresh basil for a cozy meal.
Jump to RecipeWhy You’ll Love This Recipe
This soup has the nostalgic flavor of a familiar canned tomato classic, but the ingredient list is short, recognizable, and suited to a low-carb dinner. There is no flour, cornstarch, or added sugar, so the creamy body comes from butter and heavy whipping cream instead of a traditional thickener.
The finished soup is silky and spoon-coating without feeling heavy. Tomatoes provide bright acidity, onion and garlic build a savory base, basil adds a gentle herbal note, and cream rounds everything into a mellow, comforting bowl.
It is also an excellent make-ahead meal. The soup can be prepared in one pot, blended directly in the saucepan, and served with simple toppings or a low-carb side.
For another tomato-forward idea when fresh produce is in season, try this fresh tomato salsa as a bright side or appetizer before dinner.
Ingredients You’ll Need
Begin with a 28-ounce can of whole peeled or crushed tomatoes packed with their juices. Crushed tomatoes create the smoothest soup with the least blending, while whole tomatoes offer a fresher texture and can still be puréed completely.
- Butter: Two tablespoons add richness and help soften the onion.
- Onion and garlic: These aromatics give the soup its savory foundation.
- Broth: Chicken broth adds depth, while vegetable broth keeps the recipe vegetarian.
- Heavy cream: Half a cup creates a smooth, creamy finish without flour.
- Basil, salt, and pepper: These season the tomato base without covering its natural flavor.
- Optional sweetener or baking soda: Use either only when the tomatoes taste particularly sharp or acidic.
Read the tomato label carefully and choose a can marked no added sugar. Brands vary significantly in carbohydrate content, so checking the nutrition panel is important when keeping track of daily net carbohydrates.
If you are planning a fresh, crisp accompaniment, this tomato cucumber salad brings cool crunch to the warm, creamy soup.
How to Make It Step-by-Step
Step 1: Melt the butter in a medium saucepan or Dutch oven over medium heat. Add the finely diced onion and cook for 4 to 5 minutes, stirring occasionally, until it is tender and translucent but not browned.
Step 2: Add the minced garlic and stir for about 30 seconds. The garlic should smell fragrant, but keep the heat moderate so it does not scorch in the butter.
Step 3: Pour in the tomatoes with all their juices, then add the broth, salt, black pepper, and dried basil. Stir the mixture thoroughly and bring it to a gentle simmer rather than a rapid boil.
Step 4: Partially cover the pot and simmer for 15 to 20 minutes. The gentle cooking time softens the onion, mellows the garlic, and allows the tomato flavor to become rounder and more savory.
Step 5: Blend the soup until smooth using an immersion blender. Move the blender through the pot carefully, or transfer the soup to a countertop blender in batches after cooling it slightly; keep the blender lid vented because hot liquid creates pressure.
Step 6: Return the blended soup to low heat if needed and stir in the heavy cream. Warm it gently for 2 to 3 minutes, watching closely and avoiding a vigorous boil so the cream stays smooth.
Step 7: Taste before making any optional adjustments. Add more salt or pepper as needed, then use 1 to 2 teaspoons of powdered erythritol or another low-carb sweetener only if the tomatoes are unusually acidic.
Step 8: If the soup still tastes sharply acidic, add just 1/8 teaspoon of baking soda and stir well. Add it carefully because too much can create a noticeable mineral flavor and excessive foaming.
Step 9: Ladle the soup into four bowls and serve immediately. Garnish with chopped fresh basil, a little black pepper, or a small swirl of cream for a polished finish.
Chef Tips for the Best Texture
Do not brown the onion for this recipe. Softening it gently keeps the flavor mild and sweet, which is closer to the familiar smooth taste of packaged tomato soup.
Add the cream only after blending. Cream can separate or turn slightly grainy if it is boiled hard, so the final warming should be gentle and brief.
For a thicker, more Campbell’s-like consistency, replace the cup of broth with 3/4 cup. You can also simmer the blended tomato base uncovered for a few extra minutes before adding the cream.
For an especially smooth texture, blend thoroughly and pass the soup through a fine-mesh sieve. This extra step removes tomato seeds and pieces of skin, producing a refined, packaged-soup-style finish.
If you enjoy a heartier soup night, compare this creamy bowl with our chicken wild rice soup for another satisfying dinner option.
Serving Ideas and Pairings
A hot bowl of tomato soup is wonderful on its own, but a few simple additions make it feel like a complete dinner. Spoon a little heavy cream over the top, scatter on fresh basil, or add a dusting of black pepper just before serving.
For a cheesy pairing, serve the soup with a low-carb grilled cheese made from your preferred bread and cheese. You can also serve it alongside garlic cheese bombs for a warm, savory side that is ideal for dipping.
For a lighter contrast, serve a small green salad with a sharp vinaigrette. The fresh vegetables and tangy dressing balance the soup’s buttery, creamy character.
If your household includes diners who are not following a low-carb plan, offer a separate bread option at the table. This easy crockpot bread can provide a comforting accompaniment while the soup remains flour-free.
Storage, Reheating, and Make-Ahead Notes
Allow leftover soup to cool before transferring it to a covered container. Refrigerate it and use it within several days for the best flavor and texture.
Reheat individual portions in a saucepan over low to medium-low heat, stirring often. Avoid boiling because the cream may separate, especially when the soup is reheated quickly.
The tomato base can also be prepared ahead and blended before the cream is added. Refrigerate the base, then stir in the cream while gently reheating shortly before serving.
If the soup thickens in the refrigerator, loosen it with a small splash of broth while warming. Taste again after reheating because the seasoning may need a small adjustment.
Low-Carb Copycat Campbell's Tomato Soup
Ingredients
Method
- Melt the butter in a medium saucepan or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened but not browned.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic because it can become bitter.
- Add the tomatoes with their juices, broth, salt, black pepper, and basil. Stir well and bring the mixture to a gentle simmer.
- Partially cover the pot and simmer for 15 to 20 minutes. This softens the onion and allows the tomato, butter, garlic, and herbs to combine.
- Blend the soup until smooth with an immersion blender. If using a countertop blender, cool the soup slightly, vent the lid, and blend in batches to prevent pressure buildup.
- Stir in the heavy cream after blending. Warm the soup gently for 2 to 3 minutes, but do not let it boil vigorously.
- Taste the soup and adjust the salt and pepper. If the tomatoes taste especially acidic, add 1 teaspoon of powdered erythritol or another low-carb sweetener, or use the optional baking soda.
- Ladle the soup into four bowls and serve hot. Finish with fresh basil, extra black pepper, or a small cream swirl if desired.
Notes
Final Thoughts
This low-carb copycat Campbell’s tomato soup is proof that a comforting dinner does not need a long ingredient list. Butter, onion, garlic, tomatoes, broth, and cream create a rich, smooth soup with familiar flavor and approximately 7 to 9 grams of net carbohydrates per serving.
Choose no-sugar-added tomatoes, taste before adding any sweetener, and keep the cream below a full boil for the best results. In just 30 to 35 minutes, you will have four warm bowls ready for a cozy weeknight meal.
Serve it with fresh basil and black pepper, pair it with a crisp salad or low-carb cheesy side, and enjoy a homemade version of a classic without the flour and added sugar found in many conventional condensed soups.