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Homemade tomato soup with low carb grilled cheese
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Tomato Soup with Low Carb Grilled Cheese!

Tomato soup just got an upgrade! Homemade tomato soup with a crispy grilled cheese has to be one of THE most comforting comfort meals of all time. Most of us grew up on the canned tomato soup version accompanied by American cheese and white bread. It served its purpose at the time but we're grown now so our Tomato soup game has grown too! Once you learn how ridiculously easy it is to make homemade tomato soup you'll never go back to the can!
Course: Main Course
Cuisine: American
Keyword: healthy lunch, homemade tomato soup, low carb lunch, low carb soup, pcos friendly lunch ideas, tomato soup

Ingredients

Tomato Soup

  • 1 lb Fresh Tomatoes (Any tomato variety will work)
  • 1 Tbsp Avocado Oil
  • 1/2 Cup Yellow onion, diced (85g)
  • 1 Tbsp Tomato Paste (20g)
  • 4 Garlic Cloves
  • pinch Chili Flakes
  • Salt and Pepper to taste
  • 2 Cups Chicken Stock
  • 1 - 14oz Can Crushed Tomatoes
  • 1-2 Tbsp Granulated Monk Fruit (15-30g)
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Fresh Parmigiano Reggiano (56g)
  • Handful Fresh Basil (7 or 8 leaves)
  • *** Vinegar (a few drops if needed)

Low Carb Grilled Cheese

  • 1 ea. Low Carb Tortilla
  • 2 Slices Cheddar Cheese
  • 2 Slices Uncured Ham
  • 1 Tbsp Shredded Cheese

Instructions

  • Slice tomatoes in half (small ones can be left whole)
  • Roast tomatoes on 400F for 15-20 minutes, or until blistered and charred in some areas
  • While tomatoes are roasting add avocado oil and diced onions to a pot. Cook over medium heat until slightly softened and translucent
  • Add tomato paste. Cook 1-2 minutes
  • Add fresh garlic. Cook 30 seconds or until fragrant
  • Add roasted tomatoes, chicken stock, monk fruit sweetener, and chili flakes to the pot.
  • Simmer 30-45 minutes or until liquid reduces by 1/3
  • Blend the soup as chunky or smooth as you prefer. Once blended stir in heavy cream
  • Taste the soup for seasoning. I like mine extra garlicky so I'll add another fresh garlic clove and blend it into the soup to punch up the flavor
  • Add fresh basil and pulse in the blender for a few seconds. You should still see small flecks of basil but no large leaves or stems
  • Return soup to pot and add shredded parm. Heat gently to melt cheese
  • Season to taste with salt, pepper, and monk fruit sweetener

Notes

*** If your soup is too sweet add a few drops of vinegar to balance it out!