Easiest Ever Low Carb Tomato Soup
Tomato soup takes me right back to my childhood in NE Ohio full of snowy winter days and hours of ice skating with my little sister. Canned tomato soup was a "go to" meal that my mother often made after a long Saturday of sled riding and ice skating. The most popular canned tomato soup then and probably still is now, that we all grew up with, is unfortunately loaded with high fructose corn syrup and wheat flour. And as an added bonus comes in at 20 grams of total carbs per serving. Let's face it, has anyone ever made a batch of homemade tomato soup and actually added wheat flour and high fructose corn syrup?
As many of us know, the price of convenience food these days often comes with added ingredients that we do not want to eat as a part of our ketogenic lifestyle let alone feed to our children. But you would be very hard pressed to find any store bought creamy soup that is low carb or keto friendly.
My recipe for low carb tomato soup is so incredibly easy and quick that you won't miss the convenience of popping open a metal can and adding water to that childhood favorite condensed tomato soup.
This soup cooks in only 10 minutes in an Instant Pot and is made super creamy with an immersion (stick) blender. With the addition of a few keto staple pantry items such as a good quality no added sugar marinara to take it up a notch, and this soup is what I consider keto/low carb convenient comfort food.
Minimal effort, maximum taste. Enjoy!
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Yield: 5
Easiest Ever Low Carb Tomato Soup
A low carb tomato soup with every day keto ingredients cooked in an Instant Pot.
prep time: cook time: 10 Mtotal time: 10 M
ingredients:
- 1 c. Beef Broth or Stock
- 1 24 oz. No Sugar Added Jar of Tomato Basil Sauce
- 1 tsp Dried Italian Seasoning
- 1/4 c. Organic Heavy Cream
instructions:
How to cook Easiest Ever Low Carb Tomato Soup
- In a 3 quart Instant Pot (I have also used a 6 quart IP for this recipe) stir together the Beef broth, Marinara, and Italian Seasoning.
- Cook on High pressure for 10 minutes then do a manual release. (Please follow the manual user guide that came with your pressure cooker for directions on cooking pressures and manual release instructions).
- With an immersion blender puree until smooth.
- Stir in heavy cream.
- Taste and adjust for salt and pepper. I find that this recipe just doesn't need any added salt.
- Serve hot with optional toppings such as parmesan cheese, red pepper flakes and fresh basil.
NOTES:
* You can sub out beef stock with chicken and even vegetable stock.
* If you want to keep the fat a bit lower you don't even need to add the heavy cream. As you are pureeing the soup it will thicken right up.
*I have used both a 3 and 6 quart Instant Pot to make one batch of this soup and both work just as well.
lso used Rao's Sensitive Sauce for this soup. And it is even less carbs than their regular Tomato and Basil sauce.
*Any good quality store bought red sauce (no sugar added) will work for this soup. I use Rao's. I have a
Calories
292.4
Fat (grams)
29.2
Carbs (grams)
5.8
Fiber (grams)
2.2
Net carbs
3.6
Protein (grams)
3.4
I am providing the nutritional information for my recipes simply as a courtesy to my readers. I do my best to calculate them as accurate as I can but you should independently calculate nutritional information on your own before relying on just my calculations above.
© 2019All words and pictures included in this article are all original works of Janet Rosenberry (LowCarberista) and are copyright protected. They are not to be copied or reproduced in any form without the written consent of Mrs. Rosenberry.
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