A Keto Tomato Soup Recipe That Will Warm You Up


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 tomato soup recipes on various FB forums that I am a part of. And Hence, I thought I will pull my favorite Keto Tomato Soup recipe from my mother's 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 Keto coz that’s how the original recipe was crafted. It has a very high flavor profile and a consistency that's 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.

The best ever Keto Tomato Soup that is extremely simple to put together and is packed with flavors. You don't want to miss out on this delicious treat.

EQUIPMENT

  • Pressure Cooker or Instant Pot
  • Blender
  • Stock Pot

INGREDIENTS
  
  • 6 Tomatoes Roma or Plum Tomatoes - Medium sized
  • 3 Green Chilies 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

INSTRUCTIONS
 
  • Chop tomatoes into big chunk size pieces
  • Slit the green chilies from the center
  • 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 chilies in the pot, close the lid and set to the ‘pressure cook’ function for 10 minutes - Let cool completely
  • Next run the boiled tomatoes & chilies 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

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