Perfectly shredded chicken breast adds a substantial protein hit to creamy tomato soup, with this keto-friendly creamy chicken tomato soup made in an instant pot. Look no further if you need a quick weeknight dinner option, or you’re craving a hearty and soul-warming dish.

There’s something so comforting about a warm bowl of soup. Whether you’re in need of a pick me up after a long day, or you want to cozy up on the couch with your favorite tv show, our keto creamy chicken tomato soup is a perfect accompaniment. Best of all, it can be made with the convenience of an instant pot as you go about your day—simply add the ingredients in, set it to the natural release method, remove the chicken breasts and shred, blend the soup, and enjoy.

While there’s nothing wrong with tomato soup once in a while, the natural sugars in tomatoes can take you off your keto plan if consumed regularly. Adding shredded chicken breast provides some “bulk” to the soup, while allowing for contrast in taste and texture. Plus, the additional protein means you’ll be fuller for longer.

The trick to getting the perfect flavor balance in the soup is to take the time to saute and slightly caramelize the onions and garlic before throwing them into the instant pot. You’ll want to coax the natural umami notes out so that they work in synchronicity alongside the slight acidity of the tomatoes, the freshness of the red bell pepper, and the silkiness of the heavy cream.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


4 tablespoon butter
1/2 medium onion, chopped
3 cloves garlic, minced
2 teaspoons dried oregano
salt and pepper, to taste
14 ounce chicken breast
2 cup chicken broth
28 ounce canned whole tomatoes
1 medium red bell pepper
3/4 cup heavy cream
1/4 cup fresh basil, chopped

Nutrition Summary: This makes a total of 3 servings of Keto Creamy Chicken Tomato Soup. Each serving comes out to be 634 calories, 42.7g fats, 10.3g net carbs, and 46.9g protein.


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