This Keto Tomato Soup with Parmesan Crisps recipe is absolutely delicious. The recipe is fairly easy to make, even though it's made completely from scratch.
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.
Recipe Notes
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.