This keto tomato soup recipe with parmesan crisps tastes fantastic. The recipe is easy to make, even though this tomato soup is made entirely from scratch.
Another great option is my Keto cream of mushroom soup, made from scratch with fresh mushrooms, low-carb and Keto-friendly, and ready in under 30 minutes.
Contents
⭐ Keto-friendly tomato soup
Ah! There's nothing as comforting as a hot creamy bowl of homemade keto tomato soup on a winter day or cold fall. It's easy to make, very satisfying, packed with flavor and excellent ingredients. Cold weather has nothing on this hearty soup recipe. That's why it's one of my favorite. Give it a try, and you might find a new favorite!
Is tomato even keto-friendly? Yup! I know it's a fruit and not a vegetable, and well, fruits are fairly rich in carbohydrates. But compared to other fruits, tomatoes have a relatively low carb count. Whole red tomatoes have about 5g net carbs. So you don't have to worry about it interfering with your ketosis.
Now that that's out of the way, let's talk soups, specifically Keto tomato soup. I love this recipe, it's creamy, comforting, and no one will even know it's low-carb. My friends termed it the holy grail of the ketogenic soups as it ticks all the boxes - hard cheeses, high fat cream, healthy fats, keto-safe herbs, and spices.
🍽 What you need
There's nothing fancy about this ketogenic tomato soup. The secret is making it from scratch. Most likely, you have all the ingredients in your pantry, fridge, or freezer.
Equipment
The right kitchen tools make all difference in preparation, cooking, and the taste of your final dish. Here's what you'll need for your tomato soup;
- Immersion blender is a handy kitchen tool for blending a chunky soup into a creamy soup. If you don't have one, use a regular blender - it works just as well.
- Large 6-quart pot - a large pot is perfect for soup recipes.
- baking sheet, baking dish
- Parchment paper or silicone baking mat is such an indispensable tool to keep your delicious treat mess-free.
Ingredients
For the Tomato Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 3 cloves garlic peeled and crushed
- 2 pounds ripe tomatoes quartered
- 4 cups chicken stock
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmigiano Reggiano cheese grated
- ½ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped fresh thyme
Ripe tomatoes are essential, you can't make tomato soup with off season or pre season tomatoes. You need bright red, plump, ripe tomatoes to make tomato soup. If fresh tomatoes are not an option, consider San Marzano, Whole Peeled Tomatoes. A 28 ounce can is approximately 2 pounds.
For the Parmesan Crisps
- ¾ cup Parmigiana Reggiano cheese shredded
When it comes to the world of cheese, Parmigiano Reggiano is considered the king. These cheeses are made in a few selected provinces in Italy. And they have a very distinct flavor and texture.
While most people confuse Parmesan cheese with Parmigiano, these two are not the same. Parmesans are just imitations of Parmigiano Reggiano and can be made anywhere. But it's okay to use one instead of the other.
Since it's an Italian affair, San Marzano tomatoes would come in handy in this keto tomato soup recipe. But if you don't have them at hand, any whole tomato would do, or even fresh garden tomatoes.
🔪 How to make
Learn how to make the ultimate Keto tomato soup with step-by-step instructions plus a few top tips to help you make the best tomato soup possible. This recipe is quick and easy yet satisfying and hearty.
Instructions for tomato soup:
Step 1
In a large 6-quart pot, heat olive oil over medium-high heat for about 30 seconds. You can swap olive oil for avocado oil, high oleic sunflower oil, or any other keto-friendly oil of your liking.
Step 2
Add onions, garlic, and sauté for about 5 minutes or until the onions are soft but have not started to brown.
Step 3
Add your tomatoes, stock, paste, salt, pepper, and bring to boil over high heat. Reduce the heat to medium-low and let it simmer for 15 minutes. If you're out of chicken stock, it's okay to use vegetable stock.
Step 4
Transfer your mixture to a blender( you may have to work in batches) and puree until smooth or desired consistency.
Step 5
Return soup to the pot over low heat and stir in the grated cheese, heavy cream, fresh basil, and thyme. Then season with salt and pepper to taste. Also, feel free to add any keto-friendly herbs or spices of your choice. A bottle of herbs de province is an excellent choice if you can get your hands on it.
As your soup simmers, let's prepare these cheesy, crispy treats.
Instructions for Parmesan Crisps:
- Preheat oven to 400°F (204°C). Line the baking sheet with parchment paper or a silicone baking mat.
- Pour heaping spoonfuls of Parmigiano Reggiano ( 2 tablespoons each) on the mat and pat down to spread it out and flatten - like a circle.
- Bake for 5 to 8 minutes or until lightly golden brown.
- Remove from oven and allow to cool completely on the baking sheet.
- Use a spatula or something similar to break it apart and remove it from the baking sheet.
- Serve a piece with each serving of soup.
💭 Top tips
If you want to experience the homey goodness this tomato soup offers:
- Stir in butter, cream, or coconut milk. Add a splash; it adds another level of creamy richness.
- Use tomato paste for intensity. Add a couple of tablespoons while your aromatics (onion and garlic) saute.
- Canned tomatoes might seem counterintuitive, but professional chefs praise San Marzano Whole Peeled tomatoes for their bold flavor.
- If your soup is too thick, add some water, cream, or broth to thin it out.
- If you don't have a blender, try a potato masher. Texture-wise, it might not be as smooth but not too chunky either. And the longer you cook your soup, the more the tomatoes break down.
- Garnish with flavor profiles like a touch of crème fraiche, sour cream, or Greek yogurt. Or a spoonful of pesto, or even a splash of balsamic vinegar.
🥗 What to serve with
Wondering what keto diet meals will pair well with this tomato soup recipe? Here are a few ideas that will delight your palate;
- Keto-friendly garlic bread, the cheesy garlic flavors will have everyone going back for seconds and thirds.
- Classic keto grilled cheese sandwich, what's not to love about grilled cheese sandwiches partnering with tomato soup? NOTHING. These two are a match made in heaven.
- Low carb keto biscuits are so soft and fluffy with a flavorful kick. They are delicious with a bowl of piping hot tomato soup.
🥫 Storage
You can store the leftovers in the refrigerator for about 3- 4 days. Creamy soup recipes can be tricky, so make use of your taste buds and nose before reheating.
Can you freeze Fresh Tomato Soup?
Yes. But it freezes well without cream. The cream can cause it to separate while freezing. So if you're planning to make a big batch, leave out the cream. You can add it later when you're ready to eat.
You can free tomato soup for 3- 4months. Allow it to cool first, then pour into an airtight container. Leave some space at the top of the container to give the soup sufficient room to expand.
👪 Serving Size
This tomato soup serves 6 people and is super easy to scale. I've made batches where I've scaled this by 4x and made enough to serve 24 people. And from a meal planning perspective, you can't go wrong with delicious healthy homemade soup on hand.
I truly hope you enjoy this Keto tomato soup made from scratch with quality ingredients.
📋 Recipe
Keto Tomato Soup
Ingredients
For the Tomato Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion - chopped
- 3 cloves garlic - peeled and crushed
- 2 pounds ripe tomatoes - quartered
- 4 cups chicken stock
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmigiano Reggiano cheese - grated
- ½ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped fresh thyme
For the Parmesan Crisps
- ¾ cup Parmigiana Reggiano cheese - shredded
Instructions
For the Tomato Soup
- In a large 6-quart pot, heat oil over medium-high heat.
- Add onion, and garlic and sauté for 5 minutes until onions are soft.
- Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
- Transfer to a blender (you may have to work in batches) and puree until blended and smooth.
- Return soup to the pot over low heat and stir in cheese, cream, and herbs. Add more salt and pepper as needed.
For the Parmesan Crisps
- While soup is simmering. preheat oven to 400 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle.
- Bake for 5 to 8 minutes until lightly golden.
- Allow to completely cool then carefully peel off of the mat.
- Serve a crisp with each serving of soup.
Notes
- Stir in butter, cream, or coconut milk. Add a splash; it adds another level of creamy richness.
- Use tomato paste for intensity. Add a couple of tablespoons while your aromatics (onion and garlic) saute.
- Canned tomatoes might seem counterintuitive, but professional chefs praise San Marzano Whole Peeled tomatoes for their bold flavor.
- If your soup is too thick, add some water, cream, or broth to thin it out.
- If you don't have a blender, try a potato masher. Texture-wise, it might not be as smooth but not too chunky either. And the longer you cook your soup, the more the tomatoes break down.
- Garnish with flavor profiles like a touch of crème fraiche, sour cream, or Greek yogurt. Or a spoonful of pesto, or even a splash of balsamic vinegar.
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