Imagine cosying up with a steaming bowl of creamy tomato soup, rich and velvety, without a care in the world about those pesky carbs. Sounds too good to be true, doesn't it?
You're probably thinking, "Sure, but tomato is defo off-limits on my keto diet."
But what if I told you there's a way to have the taste of your old favourite, without the sugar and carbs...
Our Creamy Keto Tomato Soup recipe is about to rock your world. It's packed with flavour, keto-friendly, and pairs perfectly with our low-carb bread for dunking.
At Heylo, we've given the classic tomato soup a low-carb makeover. One serving delivers 3.6g of protein and only 10.5g of carbs, with 2.7g of fibre. At just 176 calories, it's a comforting meal that fits seamlessly into your macros.
Our Heylo low-carb bread is the perfect companion for this rich, creamy soup. We've chosen a blend of aromatic vegetables and herbs for depth of flavour, but feel free to adjust the seasonings to your taste.
This easy recipe lets you indulge in a British classic without derailing your low-carb lifestyle. It's perfect for a cozy lunch or dinner on chilly days.
Got leftover soup? Lucky you! Save it for tomorrow's lunch, share the recipe with your keto pals, or freeze it for a rainy day. And please send the recipe card to your friends and family!
Heidi Normanton
12
10 minutes
20 minutes
176
British
Lunch
For low carbers, the only way to serve this flavour packed keto soup with some of Heylo's amazing keto bread rolls or sliced white keto bread.
1 tsp salt
2 tbsp butter
160g onion chopped
150g red pepper chopped
100g celery chopped
3 cloves garlic smashed
1.2 kg chicken stock/ Vegetable Stock
790g canned whole tomatoes juice included
6g basil fresh, packed
1 tbsp parsley dry
0.5 tsp thyme dry
2 bay leaf
0.5 tsp pepper
350g heavy whipping cream
Heylo White Low-Carb Bread (Optional)
Heylo White Low-Carb Rolls (Optional)
Heylo Low-Carb Bagels (Optional)
Place a large stockpot over medium heat on the stove top. Sprinkle the bottom of pot with a pinch of salt and heat 1 minute. Add the butter and stir until melted, being careful not to let it brown or burn. This will create a nonstick effect.
Add the onion, red pepper, celery, and the garlic and cook for 10 minutes, stirring frequently. Add the chicken stock/Vegetable stock, canned tomatoes with juice, basil, parsley, thyme, and bay leaf.
Bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and season with salt and pepper. Continue to simmer (do not boil) for 10 more minutes.
Remove the bay leaf. carefully puree your tomatoes and all the vegetables and stock.
Stir in the cream to thoroughly heat.
Ladle into bowls and enjoy.
