Low-Carb Tomato Soup
In the Netherlands, tomato soup is one of the most popular soups. There are numerous variations, such as Chinese tomato soup and a rich meal version of tomato soup.
The majority of Dutch people buy their tomato soup ready-made from the supermarket. These ready-to-eat varieties, on the other hand, frequently contain a lot of added sugar, E numbers, and flavorings.
Making your own fresh tomato soup is much better and tastier. That's why I'm sharing this recipe for low-carb tomato soup with you today! This tomato soup contains only 5 g of carbohydrates per bowl due to the use of mostly fresh ingredients. The tomato soup is rich and creamy, with tomato, carrot, and meatballs.
In 30 minutes, you can make a delicious low-carb tomato soup for 6 people using this recipe. Serve the tomato soup as an appetizer or as a light lunch with a low-carb garlic bun.
If you prefer a vegetarian diet, omit the meatballs or substitute vegetarian meatballs. I hope you enjoy it! Please leave a comment at the bottom of the page to let us know how it tasted.
Are you a true soup foodie? Take a look at our other low-carb soup recipes! .
6 large roma or vine tomatoes (500 gr)
1 tbsp olive oil
1 clove of garlic
1 stalk celery
1 tbsp Italian herbs
1 tbsp tomato puree
1 vegetable stock cube
1 liter of water
250 gr minced beef
Salt and pepper to taste
Optional: dash of cooking cream
Method of preparation
Cut the onion, carrot, and celery into small pieces, and finely press the garlic in a garlic press. Then, using a small knife, cut a cross at the bottom of the tomatoes and remove the crown. After 10 seconds in boiling water, immediately shock the tomatoes in cold water.
Using a knife, carefully peel the skins off the tomatoes. The peeled tomatoes should then be cut into small pieces.
In a soup pot, heat 1 tablespoon olive oil. Fry the chopped onion and garlic in the pan until the onion begins to brown. Then add the celery, carrot, and tomato puree to the pan and cook for another 2-3 minutes.
Then, add the tomato pieces and the Italian herbs to the pan and cook for 5 minutes on low heat.
Then, add 1 liter of water to the pan along with a stock cube and bring to a boil. Simmer the contents of the pan for 20 minutes over low heat. Remove the pan from the heat and puree the contents with a fork or an immersion blender to make a smooth soup.
Return the pan to the heat after mashing. Make small balls of minced meat and add them to the soup. Boil the balls for at least 5 minutes in the soup. After cooking, season the soup with salt and pepper.
Serving Size: 1 cup (1/6)
Preparation time: 5
Cooking time: 25
Total time: 30
Servings: 6 bowls
Category: Lunch, Appetizer
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