Cheesy Low-Carb Tomato Soup

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This cheesy tomato soup is like a mashup of a grilled cheese and tomato soup, keto style! Have you ever thought about putting the cheese IN the tomato soup?

It’s an epic idea that turned out perfect! This soup is rich, creamy, cheesy, and all around great. It stores really well so it’s awesome as a meal-prep idea, especially in these cooler winter months. Bonus, that it’s ready in less than 20 minutes!

Hands-on Overall

Nutritional values (per serving, about 1 1/4 cups/ 300 ml )

5 grams
2.8 grams
11.4 grams
28.2 grams
13.3 grams
326 calories

Total Carbs 7.8 grams
Fiber 2.8 grams
Net Carbs 5 grams
Protein 11.4 grams
Fat 28.2 grams
of which Saturated 13.3 grams
Calories 326 kcal
Magnesium 66 mg (17% RDA)
Potassium 455 mg (23% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (14%), fat (80%)

Ingredients (makes 6 servings)

  • 3 tbsp olive oil (45 ml)
  • 1 medium yellow onion, diced (70 g/ 2.5 oz)
  • 2 garlic cloves, crushed
  • 2 cans crushed tomatoes (800 g/ 28 oz)
  • 2 cups bone broth, chicken stock or vegetable stock (480 ml/ 16 fl oz)
  • 1/2 cup heavy cream (120 ml/ 4 fl oz)
  • 2 cups shredded cheddar cheese or Parmesan cheese (226 g/ 8 oz)
  • sea salt and pepper, to taste
  • Optional: fresh basil, to taste

Instructions

  1. Heat the oil in a large soup pot or dutch oven over medium high heat. Add the onion and garlic to the hot oil and cook until soft, about 5 minutes.
  2. Add the crushed tomatoes, broth, and heavy cream and bring to a boil.
    Cheesy Low-Carb Tomato Soup
  3. Add the grated cheese to the soup a little at a time until it’s fully melted into the soup. Use an immersion blender or transfer to a blender and blend until smooth.
    Cheesy Low-Carb Tomato Soup
  4. Season with salt and pepper to taste. Serve immediately, or store refrigerated for up to 5 days.
    Cheesy Low-Carb Tomato Soup

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