Keto Tomato Soup

Tasty and simple to make, this creamy keto tomato soup is definitely worth adding to your diet, especially days when you prefer something light and comforting. As packed with 4 grams of net carbs and 2 grams of fiber per serving of 149 calories and a good source of Vitamin C and K, tomatoes are not only friendly to your low-carb diet but also good for your health.

Aside from salad, pizza crust topping, stir-fried and grilled with other fresh vegetables, tomatoes also serve in soup and tastes good, too. If you get interested, give the following recipe for keto tomato soup a try.

Keto Tomato Soup

Recipe by Anna SmallingCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

2

minutes

Cooking time

10

minutes

Calories

258

kcal

Ingredients

• 1 can (28 ounces) whole plum tomatoes

• 2 cups filtered water

• 8 ounces mascarpone cheese

• 2 tbsp granulated erythritol sweetener

• 1.5 tsp coarse kosher salt

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• 1 tbsp butter

• 1 tsp apple cider vinegar

• 1/4 tsp dried basil leaves

• 1/4 cup prepared basil pesto, plus more for garnish if desired

Directions

• In a medium saucepan, combine tomatoes, water, salt, onion powder and garlic powder. Bring to a boil over medium-high heat and simmer for 2 minutes.
• Remove from heat, place into a food processor and blend until smooth and creamy. Bring the soup back to the pan.
• Add butter and mascarpone cheese. Cook for about 2 minutes over low heat, until the cheese is melted and creamy; stirring constantly.
• Remove from heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto. Serve warm.

Notes

• For the leftovers, store them in an airtight container and keep in the refrigerator. Make sure that you eat them within 5 days.