Cheesy Low-Carb Tomato Soup

4.5 stars, average of 87 ratings

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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 )

Net carbs5 grams
Protein11.4 grams
Fat28.2 grams
Calories326 kcal

Calories from carbs 6%, protein 14%, fat 80%

Total carbs7.8 gramsFiber2.8 gramsSugars4.9 gramsSaturated fat13.3 gramsSodium578 mg(25% RDA)Magnesium66 mg(17% RDA)Potassium455 mg(23% EMR)

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

Ingredient nutritional breakdown (per serving, about 1 1/4 cups/ 300 ml )

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Tomatoes, canned (unsweetened)
2.1 g1.1 g0.3 g21 kcal
Beef bone broth
0.2 g1.2 g1 g13 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Cheddar cheese
1.2 g8.6 g12.5 g152 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, about 1 1/4 cups/ 300 ml
5 g11.4 g28.2 g326 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (8)

Would I be able to use fresh tomatoes instead of tinned?

Reply

You can use fresh tomatoes but I personally prefer tinned because they are peeled. Sometimes the skin doesn't all get blended. Ot you can use fresh tomatoes and peel the skin off. I do that by placing whole uncut tomatoes in a sauce pan and pouring boiling water over them. Then I let them soften for 30-60 minutes, drain them and then they peel easily 😊

Reply

My family absolutely loved this.  It is so flavorful.  And really easy to make.  Perfect for a busy weekday dinner.  The next day we added broccoli to the leftovers.  Delicious!

Reply

Thank you Krissie!

Reply

Can I freeze this reciepe?

Reply

Yes, you can freeze this soup for up to about 3 months.

Reply

Lauren - I have a question about the crushed tomatoes - is it 2 cans for a total of 28 ounces or 2 cans that total 28 ounces?  Thank you.  Beth

Reply

Hi Beth, it's 28 oz (800 g) total, ie 2 regular 14-oz cans or 1 large 28-oz can. I hope this helps!

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