15 Best Winter Soups #4
#4. Keto Tomato Bacon Cheddar Soup
Ingredients
- 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 reserved for garnish
- 2 tablespoons of Italian seasonings
- ½ 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
Soup Toppings
- ¼ cup of shredded cheddar cheese
- ½ cup of sour cream
- 6 slices of cooked crispy bacon
- Fresh basil leaves or parsley
Instructions
- In a 4-quart pot, fry the bacon until crisp and set aside. Reserve 2 tablespoons 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 with cheddar cheese, bacon, and a sprinkle of red pepper flakes.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- 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.
- The nutrition fact includes all the soup toppings.
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