Easy Tomato Soup

If you have a soft spot for tomato soup, you’re going to love this. 
If you don’t care for tomato soup, still give it a try- you’ll probably like it too.

Serves: 4


  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 large stalk celery, diced
  • 1 teaspoon sea salt
  • 2 cans (28 ounces each) Italian plum tomatoes, diced or crushed
  • 12 ounces bone broth


  1. Heat olive oil in a saucepan on medium heat. Add onions, garlic, celery, and salt. Sauté for 5 minutes.
  2. Add tomatoes and broth. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Add pepper and more salt to taste.
  3. For a creamier, more refined soup, use an immersion blender to puree the soup right in the saucepan.
  4. Swirl in a little more olive oil just before serving, if desired. You can garnish with your favorite chopped fresh herbs—basil, thyme, flat-leaf (Italian) parsley, and so forth.

Want to try more recipes? Click here to get 15 of Dr. Anna's Favorite Keto-Green recipes.

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Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

Learn more about my scientific advisory board.