Who doesn’t like a comforting bowl of Tomato Soup on a cold winter evening? I hesitated for a long time before posting this recipe coz I thought everyone knows the recipe of a basic tomato soup so how would I add value to anyone? But time and again I see people requesting for tomato soup recipes on various FB forums that I am a part of. And Hence, I thought I will pull my favourite Keto Tomato Soup recipe from my mothers recipe cabinet and share it with you all.
In fact I have seen numerous versions of Homemade Keto Tomato Soups but none of them come close to mine. Well for starters I am emphasizing on Keto coz that’s how the original recipe was crafted. Its has a very high flavour profile and a consistency thats fairly liquid almost on the lines of a bone broth or vegetable stock. It is also not on the lines of the soup found in the market or at restaurants and hence I’d strongly recommend you give this one a try.
My mother corrupted me with her Keto Tomato Soup recipe in a way, coz frankly after her version I don’t like any other version of tomato soup recipe at all.
Vegan Tomato Soup
This tomato soup is more vegetarian than vegan as it uses ghee as a main ingredient to spike up the soup and increase its flavour profile and trust me when I say, ‘it changes the game of the entire soup’ and levels it up by notches! So, if you can tolerate even that little bit of dairy id highly recommend you to use ghee as per instructions. However if you are a vegan, you can make this one using avocado oil instead and you’ll still see how fine it turns out.
The key to deepen the flavour is to use nice fresh organic red red ripe tomatoes to get a kickass looking (red, not orange) coloured soup. Using Roma or Plum tomatoes are your best bet with this recipe.
Instant Pot Tomato Soup
You can make this Low Carb Tomato Soup in both a pressure cooker and Instant Pot. I am using the Instant Pot’s pressure cook function to boil the tomatoes and then grind them into a soup separately.
The added advantage that comes with this soup is that it is Paleo and Keto friendly, is wholesome, flavour packed and rich in Vitamin A & C.
Here are some of our other soup recipes that you’d want to try
PS: my last recipe stated that I am stuck in India due to COVID – 19 restrictions and am presently living with my folks. Well, its been 3.5 months I haven’t been able to move out and while I should have used this opportunity to post more content we were about 10 of us with 3 kids stuck in the same house, so you can imagine the chaos!!
However things seem to be getting back to normal again and I will be flying back to Canada soon. So wish me luck there!
Keto Tomato Soup
- Pressure Cooker or Instant Pot
- Stock Pot
- 6 Tomatoes Roma or Plum Tomatoes - Medium sized
- 3 Green Chillies Add more or less as per taste
- 2 tbsps Ghee or Avocado Oil (for Vegans)
- 1 tsp Cumin Seeds
- 1 tsp Asafoetida or Hing
- 1 tsp Himalayan Sea Salt adjust as per taste
- 1 twig Curry leaves Optional
- Black pepper for garnish
- Coriander leaves for garnish
- Chop tomatoes into big chunk size pieces
- Slit the green chillies from the centre
- Put these into a pressure cooker or Instant Pot and add 1.5 cups of water or until it reaches upto 3/4th level of the tomatoes (the tomatoes will leave in some water too so be careful not to add too much water)
- Cook for 3 whistles on a medium high flame for a pressure cooker & turn off the stove and let cool completely
- If using an Instant Pot transfer the chopped tomatoes and chillies in the pot, close the lid and set to the ‘pressure cook’ function for 10 minutes - Let cool completely
- Next run the boiled tomatoes & chillies along with the water through a blender and turn it into a red liquid mix
- Now run the liquid mix through a sieve to strain out the tomato pulp
- If you observe the strained soup at this stage its quite thick – so add 1/2 cup water – you can also add a little less (1/4th cup) or more 3/4th cup to adjust the consistency as per your liking
- Next heat up a stockpot and when adequately hot – add 2 tablespoons of ghee or avocado oil
- Once the ghee is hot add cumin seeds and once they start crackling in add the asafoetida
- Next drop in the soup mix slowly into the ghee mix (make sure you don’t burn yourself)
- Add sea salt as per taste and curry leaves (if using) – stir well to combine
- Increase the flame/stove to high and let it reach a boil
- Next reduce the to stove to medium high and cook for 5-7 minutes – stirring in between
- The consistency of the soup should thicken a bit
- After 5-7 minutes turn the stove to high for one last vigorous boil before you turn it off
- Garnish with black pepper and coriander leaves
- Serve hot