The best thing to do on a freezing day is to sit down, relax and enjoy a bowl of tomato soup. But all pre-made soups from the store contain sugar, and I couldn’t find something I could afford on a low-carb diet…so I decided to create this keto recipe.
To keep it simple, I made this soup with tomato paste, specifically choosing one with less carbs. However, in this keto recipe you can replace the paste with canned tomatoes, but then you will have to chop the soup in a blender to achieve a creamy texture.
This keto tomato soup recipe will take you less than 20 minutes to make, but most importantly, it’s very hearty and delicious!
Cooking Time 20 min.
Portion quantity 4
Ingredients :
Tomato paste (small jar) 1 piece
Heavy cream 90g
Asiago cheese (shredded) 75 g
Water 25g
Oregano 1 g
Chopped garlic 1 g
Salt and pepper to taste
Step 1
Put tomato paste, chopped oregano and garlic in a pan
Step 2
Put on medium heat and add cream.
Step 3
Bring to a boil, stirring so that the mixture becomes homogeneous
Step 4
Wait for it to boil and start adding the cheese a little at a time. The soup should thicken. Add water and simmer for another 4-5 minutes.
Sprinkle it on a plate and sprinkle with pepper to taste! You can also add some green onions.
Bon appetit!
Energy Value per Serving
Calories from fat 232
Calories: 301
Fats: 25.8g
Carbohydrates: 10.7g
Fiber: 2.0 g
Digestible carbohydrates: 8.7 g
Protein: 9.3 g
