Cheesy Low-Carb Tomato Soup

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!

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

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

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
Energy	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

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.
   
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.
   
   
4. Season with salt and pepper to taste. Serve immediately, or store refrigerated for up to 5 days.
   

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