The story of Keto Tomato Bisque starts with Oprah!  The first time I ever made Tomato Bisque I followed a vegan recipe I heard on Oprah a bazillion years ago.  Oprah was going vegan and so was I! It didn’t work for me…I could never break up with cheese. Many years later when I had tried another 10 or so dieting tricks I came across Keto and I’m never looking back.

When I made my new version of Keto Tomato Bisque I could have used the cashew cream, however cashews are on the higher side of the carb limit.  Plus cashew cream is a pain in the ass to make with all the soaking and blending and straining. I substituted cashew cream for the heavy cream and used chicken stock instead of vegetable stock. Oprah’s version was great but this version is better.

I love this Keto Tomato Bisque because I usually have all the ingredients in my kitchen and can whip it together in less than 30 minutes.

*I wonder if I could cut that time in half with my Instant Pot???

Oh, and also…  Keto Tomato Bisque freezes beautifully.

Tomato Bisque

The first time I ever made Tomato Bisque I followed a vegan recipe substituting cashew cream for the heavy cream and using vegetable stock instead of chicken stock. It was great but this version is better.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: dinner, family dinner, great for freezing, keto friendly meal, lunch
Cuisine: American
Keyword: Easy Family Dinner, keto soup, lchf, soup, tomato bisque
Servings: 12
Calories: 158kcal
Author: The Kellie Kitchen


  • 1 tsp salt
  • 2 tbsp butter
  • 1 cup onion chopped
  • 1 cup red pepper
  • 1 cup celery chopped
  • 3 cloves garlic smashed
  • 5 cups chicken stock
  • 28 oz canned tomatoes juice included, can be fire roasted or regular
  • ¼ cup basil fresh, packed
  • 1 tbsp parsley dry
  • ½ tsp thyme dry
  • 2 bay leaf
  • 1/2 tsp pepper
  • ½ tsp xanthan gum
  • 1 1/2 cups heavy whipping cream


  • Place a large stockpot over medium heat on the stove top. Sprinkle the bottom of pot with a pinch of salt and heat 1 minute. Add the butter and stir until melted, being careful not to let it brown or burn. This will create a nonstick effect. Add the onion, red pepper, celery, and the garlic and cook for 10 minutes, stirring frequently.
  • Add the chicken stock, canned tomatoes with juice, basil, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the xanthan gum to help thicken the soup. Season with salt and pepper, then add cream. Continue to simmer (do not boil) for 10 minutes.
  • Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt) and blend on high for several minutes, until very smooth. You can then put the soup from the blender through a fine mesh sieve, but not necessary.
  • Ladle into bowls and enjoy.


Serve with Parmesan crisps…homemade or store bought (I like Whisps)


Serving: 1cup | Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 679mg | Potassium: 365mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 30.9mg | Calcium: 57mg | Iron: 1.2mg
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