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Keto Creamy Tomato-Basil Soup with & Grilled Cheese& Crackers

By Jason Fung, MD

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. Recipe from Keto-Mojo
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinners + Mains, Light Meal
Cuisine American, Italian, Mediterranean
Servings 4
Calories 154 kcal

Ingredients
  

  • 28 oz whole plum tomatoes canned
  • 1 tsp basil leaves, dried
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • salt
  • pepper
  • 2 tbsp granulated erythritol-based sweetener
  • 1 tsp apple cider vinegar
  • 4 oz grated cheddar cheese or plant-based "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 1-1/2 cups water, 1-1/2 teaspoons salt, and 1/2 teaspoon 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.

Nutrition

Nutrition Facts
Keto Creamy Tomato-Basil Soup with & Grilled Cheese& Crackers
Amount per Serving
Calories
154
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
30
mg
10
%
Sodium
 
187
mg
8
%
Potassium
 
498
mg
14
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
1964
IU
39
%
Vitamin C
 
27
mg
33
%
Calcium
 
224
mg
22
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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