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Cheesy Low-Carb Tomato Soup

4.6 stars, average of 182 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

Serving size about 1 1/4 cups/ 300 ml

Allergy information for Cheesy Low-Carb Tomato Soup

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian

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, beef stock
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 (17)

I have always loved Campbell's tomato Soup made with milk. I grew up on it.
I made this recipe for lunch today. Pretty good. I doubled the heavy cream; added quite a bit of salt and sweetener. It made MORE than I had thought it would, so I'm glad! My husband liked it too. I toasted some low carb bread and buttered it, dipped it into the soup as I ate. Thanks!
By the way, I tried to rate this by clicking on the stars but it just took me to the top of the page.  I wanted to give it 4 stars.

Thank you so much for your feedback Carri, and thank you for reporting the issue, we will look into it!

Tomato soup is my favorite. I always add a lot of pepper to it, I like very intense flavor. Your recipe is very good, today it made me delicious for dinner. Thanks for that, he adds to the favorites.

I made this soup today. It was very easy to make and had a great flavour.
Thank you!

Thank you Diane!

This is a favorite with my hubby!  Last time I made it I added a bit of fresh grated ginger and the basil.

Thank you Barbara, I wouldn't have thought of ginger, will have to try!

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

You can use fresh tomatoes but I personally prefer tinned because they are peeled. Sometimes the skin doesn't all get blended. Or 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 seconds, drain them and then they peel easily 😊

30 to 60 minutes is way too long a method!!  Maybe you meant seconds and NOT MINUTES? I boil a pot of water. Add the whole tomatoes. Count for 30 SECONDS and immediately spoon them out into a bowl. Run cold water over them and they will begin to shed their skin. as you rub your hands over them. Core and use.

You are right! Thank you so much, this was a bad typo in the comment above.

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!

Thank you Krissie!

Can I freeze this reciepe?

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

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

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!