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Keto Creamy Tomato-Basil Soup with “Grilled Cheese” Crackers
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.
Servings: 4 One Serving: 10 oz soup + 3 crackers
Ingredients
- 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
Nutritional Information - Macros
- 404 Calories
- 35 g Fat
- 12 g Protein
- 11 g Total Carbs
- 4 g Fiber
- 7 g Net Carbs
Tips
- Store leftover soup covered in the refrigerator for 5 days or in the freezer for 3 months.
- Store crackers in an airtight container for up to 2 days.