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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
Nutritional values (per 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 (14-oz each) 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
- 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.
- Add the crushed tomatoes, broth, and heavy cream and bring to a boil.
- 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.
- Season with salt and pepper to taste. Serve immediately, or store refrigerated for up to 5 days.
Ingredients
- 3 tbsp olive oil (45 ml)
- 1 medium yellow onion, diced (70 g/ 2.5 oz)
- 2 garlic cloves, crushed
- 2 cans (14-oz each) 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
- 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.
- Add the crushed tomatoes, broth, and heavy cream and bring to a boil.
- 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.
- Season with salt and pepper to taste. Serve immediately, or store refrigerated for up to 5 days.
Nutrition (per serving, about 1 1/4 cups/ 300 ml)
Calories326kcal
Net Carbs5g
Carbohydrates7.8g
Protein11.4g
Fat28.2g
Saturated Fat13.3g
Fiber2.8g
Sugar4.9g
Sodium578mg
Magnesium66mg
Potassium455mg
Detailed nutritional breakdown (per about 1 1/4 cups/ 300 ml)
| Total per about 1 1/4 cups/ 300 ml |
| 5 g | 11.4 g | 28.2 g | 326 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomatoes, canned (unsweetened) |
| 2.1 g | 1.1 g | 0.3 g | 21 kcal |
| Beef bone broth, beef stock |
| 0.2 g | 1.2 g | 1 g | 13 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Cheddar cheese |
| 1.2 g | 8.6 g | 12.5 g | 152 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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