Looking for a rich and hearty keto soup? Well, my keto tomato bacon cheddar soup fits that need perfectly. Combining the flavors of tomato, bacon, and cheddar makes this a very comforting bowl of goodness.
I’ve always been a fan of homemade soups. And as far as I am concerned, making a low-carb soup from scratch isn’t just a yummy meal option, it brings dinner to the table quickly.
I do my best to keep my recipes uncomplicated. So, you’ll be happy to know that this low-carb tomato soup uses only easy to source pantry ingredients. In fact, I am sure you already have in your kitchen everything you need to make this today.
If you are wondering if you can eat tomato soup on keto, the answer is yes, with one caveat. You must keep in mind that not all tomato soups are created equal. And that the way they are made will determine the number of carbs you are consuming.
Thankfully, This keto tomato soup is low in carbs and keto-friendly making it a perfect meal for when you’re in the mood for soup but it needs to fit your keto macros.
Keto Tomato Bacon Cheddar Soup
With just a few ingredients you can create a hearty, keto soup that the whole family will love. Bursting with tomato flavor yet made with canned tomato paste it’s the perfect year-round homemade soup.
Enjoy a classic homemade tomato soup that’s made with basic pantry ingredients. And because it’s thickened only with cheese it’s also gluten-free.
Do you know what accompanies this keto bacon cheddar soup wonderfully? My easy keto cornbread. Don’t worry this “cornbread” uses no corn or cornmeal but it will fool your tastebuds though. Keto tomato soup and keto cornbread go hand in hand in our home.
When my picky son requested I make him a tomato soup, I jumped at the opportunity to create a keto tomato bacon cheddar soup.
I’ll admit that while he was growing up at times I would get pretty frustrated with Matt’s finicky palate. However, these days it’s a rare thing that he pulls me aside and asks me to make him something to eat.
He is getting to an age where I recognize that these moments must be cherished before they fade into a precious distant memory.
With some tomato paste, chicken stock, bacon, cheddar cheese, and a little heavy cream you’ll have a heartwarming keto tomato soup recipe in minutes.
How To Make Keto Tomato Soup
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This homemade keto soup recipe is pretty straightforward and starts off with smoky bacon. Yes, bacon because we know everything goes so well with it.
You’ll be frying up the bacon in the soup pot and then set it aside to use as a garnish. Be sure to reserve the bacon fat to cook the onions.
Once your onions are tender then it’s time to cook the garlic and add the tomato paste and dried Italian seasonings. After that has had a minute or two to cook you’ll add the chicken or vegetable stock and allow the soup to come to a simmer.
Next, after about 20 minutes or so it’s time to add the shredded cheddar cheese and heavy cream. Continue to cook and stir allowing the cheese to melt completely and thicken the soup, about 10 more minutes.
Honestly, the smells of this soup alone cooking are sure to bring everyone into the kitchen. Is there anything more comforting than a bowl of tomato soup? Personally, I don’t think so.
Matt must have been around 12 years old when I pointed to the refrigerator and pantry and told him he had permission to feed himself. Frankly, it was freeing and it forced him to get creative.
I am a firm believer that allowing our children in the kitchen creates an appreciation for food like nothing else. Not to mention that it’s a life skill that they will always use.
However, this does not mean that I don’t enjoy cooking a meal that the ENTIRE family will enjoy. Today, I rarely enter the kitchen without a notebook. After all, you never know when a new recipe will be birthed.
With diabetes running on both sides of our family, it would do him good to learn to eat lower in carbs and clean up his diet.
I figured that if I was going to make Matthew a tomato soup, I was going to make sure it was diabetic-friendly tomato soup and make it a memorable experience.
The combination of bacon, cheddar cheese, and tomato is simply stunning and I am happy to report that Matthew loved the soup. Making me pretty confident that so will you.
My keto tomato soup is packed with flavor and thickened naturally with cheddar cheese and heavy whipping cream. The addition of a little cream also enhances the flavor giving the soup a velvety texture.
Do also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
Keto Tomato Bacon Cheddar Soup
- 9 ounces of tomato paste, low sugar option
- 2 cups of shredded sharp cheddar cheese
- ½ cup heavy whipping cream
- ¼ pound (about 6 slices) of bacon cooked and reserve for garnish
- 2 tablespoons of Italian seasonings
- 1/2 teaspoon of celery salt.
- 1 medium-sized onion finely chopped. (about 1 cup)
- ½ teaspoon of sea salt
- 3 medium garlic cloves, crushed
- ¼ teaspoon red pepper flakes
- 28-ounces chicken stock or vegetable stock
- Black pepper, to taste
- ¼ cup of shredded cheddar cheese
- ½ cup of sour cream
- 6 slices of cooked crispy bacon
- Fresh basil leaves or parsley
- In a 4-quart pot, fry the bacon until crisp and set aside. Reserve 2 tablespoon of the bacon fat.
- Add the chopped onion and sauté in the bacon fat until translucent.
- Then add the garlic and continue cooking until just soft.
- Next add the tomato paste, chicken or vegetable stock, and spices.
- Stir well until fully combined and allow the soup to simmer. After about 20 minutes add the cheddar cheese and heavy cream.
- Continue to cook and stir allowing the cheese to melt completely and thicken the soup, about 10 more minutes.
- Once the soup is done, serve into bowls and garnish with a dollop of sour cream, top this with cheddar cheese, bacon, and sprinkle of red pepper flakes.
- Store leftovers in the refrigerator for up to 5 days.
I do not recommend freezing this soup once the cheese and cream have been added. This is because it tends to separate. If you plan on freezing do so without adding these ingredients for up to 3 weeks. Once the soup defrosts and is slowly heated you can add the cream and cheese.
Note that the nutrition fact includes all the soup toppings.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 28.6gSaturated Fat: 14.3gCholesterol: 81mgSodium: 750mgCarbohydrates: 9.3gNet Carbohydrates: 7.7gFiber: 1.6gSugar: 4.5gProtein: 20.8g