Evoke childhood memories of creamy, comforting tomato soup with a side of grilled cheese with this keto version, which replaces the carb-heavy sandwich with oven-baked crackers made of shredded cheddar.
Ingredients List
- 1 (28 oz) can whole plum tomatoes (such as San Marzano tomatoes)
- 1 tsp dried basil leaves
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1½ cups water
- 1½ tsp sea salt
- ½ tsp freshly ground pepper
- 2 Tbsp butter
- 8 oz cream cheese
- 1 Tbsp granulated erythritol-based sweetener
- 1 tsp apple cider vinegar
- 4 oz grated cheddar cheese
Instructions
- Place an oven rack in an upper position in the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium pot, combine the canned tomatoes, basil, onion powder, garlic powder, and the water, salt, and pepper. Bring to a boil over medium-high heat, then lower to a simmer for 5 minutes, remove the pot from the heat and let it cool for 5 minutes.
- Carefully transfer the tomato mixture to a blender. Add the butter and cream cheese and blend the soup to a fine texture. Return the blended soup to the pot and warm it over low heat for 10 minutes. Stir in the sweetener, and apple cider vinegar.
- Meanwhile, make the “grilled cheese”: On the prepared baking sheet, divide the cheese into 12 even little piles. Bake until melted in the middle and crispy at the edges, 5 to 7 minutes. Using a spatula, immediately transfer the crackers to a plate to cool.
- To serve, divide the soup between 4 bowls and serve each with 3 “grilled cheese” crackers.
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Credits
RecipeEric Lundy
PhotographyErin Ng
My kind of recipe! It was simple to make and DELICIOUS!!! (I used chicken broth in lieu of water)
just as the article stated, it was quick and easy to make but delicious !
This was a quick and tasty soup! Love the idea from other commenters about using chicken broth instead of water, will try that next time.
I make it using homemade chicken bone broth instead of water. Kicks up the nutrition and the flavor.
Yum! Love this tomato soup. So easy and satisfying. I used chicken stock instead of water and only 1 teaspoon of erythritol instead of 1 tablespoon. I also used an immersion blender instead of transferring the mixture to a blender.
This is my new favorite tomato soup recipe, it’s so creamy and exactly what you want when you are craving tomato soup. If you have an immersion blender, you can use that instead of transferring it to a blender.
I have always loved tomato soup and grilled cheese sandwiches, so thought I would be giving both of them up when I changed my WOE to Keto.
I made this soup today and I have to say this is better than any tomato soup I’ve ever had. Quick and easy to make, delicious and great left-over. Thanks for another delicious recipe! Yummm!
Add lobster and this would be a really good lobster bisque…