Keto Tomato Soup

Our tomato soup is extra rich and creamy. The secret ingredient that makes the flavors pop is the tomato bouillon - the soup is still delicious without it, but we highly recommend hunting some down. It makes a big difference and just adds so much!

Course Soups

Cuisine American

Keyword keto tomato soup

Prep Time 5

Cook Time 50

Total Time 55

Servings cups

Calories 266kcal

Author Karly Campbell

Ingredients

4 tablespoons butter
¼ cup diced onion
1 clove garlic minced
28 ounces canned whole tomatoes
2 1/2 cups chicken stock
1 teaspoon tomato bouillon see notes
1 cup heavy cream
Salt and pepper to taste

Instructions

Heat the butter in a large saucepan until melted.
Add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for 30 seconds more.
Add the tomatoes, chicken stock, and bouillon to the pot and bring to a boil. Reduce to a simmer and cook for 45 minutes, stirring occasionally.
Transfer the soup to a blender and carefully blend until smooth and return to the pot. Alternately, use an immersion blender (preferred method) to puree the soup in the pot.
Stir in the heavy cream and cook for a couple minutes until warmed through. Taste and season with additional salt or pepper, if desired.

Video

Notes

Tomato bouillon is one of my favorite ingredients to add to food to brighten up the flavors and make things pop. It does have MSG (do your own research on whether or not that’s actually unhealthy) as well as a bit of cornstarch and sugar. However, with just 1g carbs per 1 teaspoon (and this recipe is only 1/6th teaspoon per serving), we’re not concerned ourselves. If you choose to skip this, that’s totally fine as well.

We generally get 6 cups of soup from this recipe, however it does vary a bit as the liquid reduces down as it simmers. If you cook at a higher temp, the liquid will reduce more. You can stir in a bit more chicken broth at the end to stretch this if you don't have quite 6 cups or you can serve smaller bowls of soup.

To make the grilled cheese, prepare one batch of chaffles per sandwich. Place two slices of American cheese (or whatever you prefer) in between the 2 chaffles and pop in a hot oven for a couple of minutes to melt the cheese.

Nutrition