There is something so homey about tomato soup. It reminds me of snow days when I was a kid—though of course back then my bowl of soup was always paired with a grilled cheese. You can bring those same flavors together here by combining this creamy soup with my Cheese Crisps (see recipe below) or a sprinkle of the shredded cheese of your choice. Throw on your favorite sweater and dig in!

Below I have a stove top version and an Instant Pot version. The stove top version is one of my very first keto recipes I developed and is still one of my favorite. That version has cream cheese in it so it is a bit higher in calories and fat content. The Instant Pot version could be made dairy-free if you use ghee and coconut cream.

STOVE TOP RECIPE

Serves: 4

Active prep time: 5 minutes

Cook time: 15 minutes

• 1 (14.5-ounce) can diced tomatoes (I use Muir Glen Organic Tomatoes with Italian Seasonings)

• 2 ounces cream cheese

• ¼ cup heavy (whipping) cream

• 4 tablespoons butter

• ¼ cup chopped fresh basil leaves

• 1∕₂ teaspoon fine Himalayan pink salt

• 1∕₄ teaspoon black pepper

1. Pour the tomatoes with their juices into a food processor (or blender) and purée until smooth.

2. In a medium saucepan over medium heat, cook the tomatoes, cream cheese, heavy cream, and butter for 10 minutes, stirring occasionally, until all is melted and thoroughly combined.

3. Add the basil, and season with pink salt and pepper. Continue stirring for 5 minutes more, until completely smooth. If you wish, you could also use an immersion blender to make short work of smoothing the soup.

4. Pour the soup into two bowls and serve

Calories: 239 • Total Fat: 22g • Carbs: 9g • Net Carbs: 7g • Fiber: 2g • Protein: 3g

INSTANT POT RECIPE

Serves: 6

Active prep time: 15 minutes

Cook time: 5 minutes

• 2 tablespoons butter or ghee

• 1∕₂ cup diced onion

• 1∕₂ cup diced celery

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 (28-ounce) can Italian-seasoned diced tomatoes in juice

• 1∕₂ cup heavy cream or coconut cream

• 1∕₄ cup thinly sliced fresh basil

• 1∕₂ teaspoon fine Himalayan pink salt

• 1∕₄ teaspoon black pepper

• Cheese Crisps (optional)

1. Select SAUTÉ on the Instant Pot. Add the butter, and when it has melted, add the onion, celery, Italian seasoning, and garlic. Cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes. Select CANCEL. Add the tomatoes and 3 cups water.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, use a natural release to depressurize for 10 minutes, then quick-release the remaining pressure.

3. Use an immersion blender to blend the soup. (Or, let the soup cool slightly and, working in batches, carefully transfer the soup to a blender, cover, and blend until smooth. Return the soup to the pot.) Stir in the cream, basil, pink salt, and pepper.

4. Top with cheese crisps or shredded cheese, if desired, and serve.

Per serving: Calories: 144 • Total Fat: 11 g • Protein: 2 g • Total Carbs: 9 g • Fiber: 2 g • Net Carbs: 7 g

To make the cheese crisps: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Create mounds of shredded cheese, using about 2 tablespoons of cheese per crisp, leaving room so they can spread as they cook. Bake until melted and golden around the edges, about 7 minutes. Let sit on the baking sheet until firm, then transfer to a wire rack or a plate lined with paper towels to cool for at least 10 minutes (they will crisp up the longer they sit).

If you love a cozy bowl of soup like I do check out these recipes!

Click on the photo for the recipe.