When my picky teenage son requested I make him a tomato soup, I jumped at the opportunity. I am not saying that I don’t sometimes get frustrated with his 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.
Matthew has become a bit of a chef himself. In fact, it’s because he was so picky with his food that I pushed him into the kitchen to learn to fend for himself. This came after hearing him whine one to many times that he didn’t want this or that for dinner. Matt must of been around 12 years old when I pointed to the fridge 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 lifeskill 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. Which is why when he made the request I was ready to take notes.
Unfortunately, our Matthew has not yet joined us in eating a low carb keto diet, but this mom is hopeful. It took his sister awhile to see the benefits, so being patient with him is key. 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 memorable experience. This is why my low carb tomato soup featured bacon and cheddar. The combination of bacon, cheddar cheese and tomato is simply stunning. I knew he would enjoy these flavors and just maybe it could persuade him to join on us on this low carb keto lifestyle.
Well, I am happy to report that Matthew loved the soup. However, true to himself he had to thicken it further with a flour roux. Yup, he still hasn’t made the crossover. Maybe the revelation will come the next time he invites me into the kitchen to cook for him. 😉
My Low Carb Tomato Bacon Cheddar Soup is packed with flavor and thickened naturally with cheddar cheese and heavy whipping cream.
If you have been struggling to get into ketosis on your low carb keto diet or hit a plateau that doesn’t seem to budge, consider using Keto//OS By doing so you will naturally elevate your ketones and this means you will see a major reduction in appetite, carb cravings, and sustained energy. This makes the low carb keto lifestyle a viable sustainable option. We are seeing how this all natural powerful supplement is helping so many of our Fittoserve Group Community.
I encourage you to watch this short 4 minute explainer video to learn the science behind Keto//OS
Feel free to reach out to us with your questions regarding Keto//os and the keto lifestyle. We can even schedule a phone call and coach you for free when you make a 15, 20, or 30 day purchase.
For detail information on which plan can best suit your needs read more here.
My Low Carb Tomato Bacon Cheddar Soup
Serving Size 1 cup
A delicious and easy low carb tomato bacon cheddar soup. Rich in flavor and simple to make.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 9 ounces of tomato paste (1 ½ cans)
- 2 cups of shredded sharp cheddar cheese
- ½ cup heavy whipping cream
- ¼ pound (about 6 slices) of bacon cooked and reserve for ganish
- 2 tablespoons of Italian seasonings
- 1 teaspoon of celery salt.
- 1 large onion chopped. (about 1 cup)
- ½ teaspoon of sea salt
- 3 medium garlic cloves, crushed
- ¼ teaspoon red pepper flakes
- 28-ounces of water of chicken stock
- black pepper, to taste
- ½ cup of sour cream
- ¼ cup of shredded cheese
- cooked bacon
- In a soup pot, fry the bacon until crisp and set aside. Reserve 2 tablespoon of the bacon fat.
- Add the onion and sauté until translucent.
- Add the garlic and continue cooking just soft.
- Add the tomato paste, water or chicken 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 and bacon.