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Creamy keto tomato soup made with tomato sauce and cottage cheese.

Keto Tomato Soup

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Prep 5 minutes
Cook 10 minutes
Total 15 minutes
This easy keto tomato soup is rich, creamy, and high in protein thanks to blended cottage cheese. Made with marinara sauce and simple ingredients, it's a quick low-carb meal that's ready in about 15 minutes.
Servings 2
Course Soup
Cuisine American

Ingredients
 

  • 8 oz marinara sauce with no added sugar like Rao's
  • 1 cup cottage cheese
  • 1 cup bone broth

Instructions

  • Combine the marinara sauce, cottage cheese, and bone broth in a blender. Blend until silky smooth.
  • Transfer the soup to a saucepan and heat over medium-low, stirring occasionally, until warmed through (about 5–10 minutes). Avoid boiling, as high heat can affect the soup's creamy texture.
    • Thin with additional broth if needed, or simmer gently for a few extra minutes to thicken.
  • Season to taste, garnish with fresh basil, Parmesan cheese, or black pepper if desired, and serve warm.

Nutrition

Calories225kcalCarbohydrates8.4gProtein20gFat11gSaturated Fat4.2gCholesterol27mgSodium769mgPotassium408mgFiber0.9gSugar7.5gCalcium98mgIron0.3mg

Notes

Don’t worry if you’re not a cottage cheese fan. Once blended and gently heated, it creates a smooth, creamy texture without any noticeable curds.
If you’d like to substitute bouillon for the bone broth, it should work, but I found the soup a bit too salty when I tested it. Consider using less bouillon or adjusting the salt to taste.
Choose a cottage cheese with the lowest carb count you can find, as brands vary.
Serve with my Keto Grilled Cheese for the ultimate low-carb comfort meal.
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