Creamy Tomato Soup

It taste even better than it looks, and honestly it looks pretty tasty.

Who doesn’t love Tomato Soup? I know I am not that person. Campbells had a lot of my memories growing up. With sitting in my room watching Barney and friends and other cartoons because I was a derpy kid. I know, it’s not on air anymore and I am old. Still, I loved that soup, and I made something else that I can love. Guilt free, and tasty. 🙂 Let me go over some basics for you! A little more “grown up” but still comforting.

What makes this recipe great?

  • Well, I start with some ground work for flavor: Namely, Bacon, shallots, garlic, and Basil.

Some of those are pretty carby, right? Can you explain this.

Yes, I can explain. I live a “dirty” keto lifestyle. I consider things low carb even if they have some carbs. I will try and keep everything under 10 a serving, but honestly… carbs are not EVIL. They are just something that is a road block to ketosis and inflammatory for some people (like me). When a whole recipe has some carby things, individual servings tend to be lower.

What makes it special and why the steps are worth it.

  • Bacon! Yes, Bacon. I start this out rendering out the fat from bacon. It adds a little rich, deep flavor that is slightly smoky. It helps so much.
  • Butter: I mean honestly, it is creamy, rich and adds to the depth with the bacon
  • Shallots: I use 50g of shallots in this. (One small shallot) It has so much deep flavor and considering we cant just add a whole onion this helps SO MUCH.
  • Garlic: If you tell me you dislike garlic I think you are insane.
  • Beef Gelatin: I wanted to thicken it a little and this was the perfect mild thickening. No starches, no xanthum gum texture… You do not taste it, I promise

OK, I’ll bite. Let’s check it out.

Admiral Whisk, ready to cook.

What you will need:

  • 3 strips of bacon, cut in half
  • 2 tablespoons of butter
  • 1 small shallot
  • 2 cloves of garlic
  • 4 cups of chicken or beef stock separated 3 cups / 1cup
  • 1 tablespoon Beef Gelatin
  • 3 tablespoons tomato paste
  • 1 large can of crushed tomatoes (28 ounces)
  • 2 bay leaves
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp crushed red pepper
  • 2 tablespoons of dried basil (Fresh preferable, not mandatory. about 6-8 big leaves)
  • 3/4 cup almond milk unsweetened (Or your favorite nut milk. Cashew may be tasty here, honesty)
  • 1/2 cup heavy cream (or less, your desired creaminess)
  • Salt and Pepper to taste
  • Garnishes. I like sour cream, fresh basil, cheese whisps, low carb crackers or grilled cheese (There are good bread options incoming. Gasp. Coming soon)


  • Cutting Board
  • Knife
  • Big Pot with a lid
  • Measuring Cups
  • Can Opener
  • Immersion blender or real blender.
  • Plate for bacon
  • Stirring Spoon
  • Ladle
  • Serving bowls


  • First: Bloom your gelatin in 1 cup of stock. I used Chicken, beef works too.
  • Second: Peel and Cut your shallots and garlic. I recommend a fine dice. There are plenty of places for tips on this. You will likely cry because shallots are devil spawn for cutting. Food processor works too but why dirty a dish man?
  • Add your bacon to the bottom of your cool pot, lining the bottom. Turn onto medium heat and render the fat from that delicious meat.
  • Once both sides are the level of crispy you want, take out and set on plate to use for garnish later if you want, or snack while you cook.
  • Add the butter, shallots, garlic. crushed red pepper and tomato paste
  • Once that is “fragrant” and has started to caramelize, add the remaining 3 cups of stock and your bay leaves and herbs.
  • Open your big can of tomatoes and pour it in.
  • Simmer like this, covered, for 20 minutes on medium low heat
  • Check saltiness. I recommend the salt here so you can check if reducing made it salty enough. Add more and some pepper to taste
  • Add your bloomed gelatin and stir in well. Simmer for 10 more minutes on low.
  • After the 10 minutes. Remove the bay leaves add the almond milk and basil. Turn off heat.
  • Let stand for 5 minutes
  • OPTIONALLY: then immersion blend. Or transfer to stand blender in one ladle increments carefully. Honestly, if you don’t care about small bits of shallot skip this step.
  • Add cream to desired creaminess I found 1/4 cup worked for me, some people like it more rich.
  • Turn heat on low and keep below a simmer for a few minutes, test for seasoning.
  • Ladle into bowls, garnish and enjoy. Don’t knock the bacon until you try it man.

This makes between 6 to 8 servings.

The macros for this will vary depending on the size of your bowl. I got 8 servings, some people need more. I wanted to include both. Again these are according to my fitness pal. There could be slight variation, always check yourself as well. ❤⃛ヾ(๑❛ ▿ ◠๑ )

For 8 servings: You will have macros of 10.2g of fat, 6.5 g protein, 9.8 total carbs and 2.1 fiber making it 7.7 Carbs. This has 159 Calories.

For 6 servings it will be 13.7 grams of fat, 8.6 grams of protein, 13.1 total carbs and 2.8 fiber so a total of 10.3. This has 212 calories.

Some pictures of the process for those visual learners.

Add the Gelatin to cold stock, it blooms it and makes a jelly texture with time
I had to use half of my shallot, it was big. Keep it to around 30g if you have a kitchen scale
I made a smaller batch, so I only used 2 strips of bacon
Remove that bacon add the butter next
Sautee all that goodness. I forgot to take a picture of adding the paste. Newbie blog mistakes.
Stock and leaves. If you leave out the bay leaves tomatoes get “tinny”
Add the herbs and tomatoes and stir it up
Set that timer and simmer
Add the Gelatin and remaining stock
Set that timer and simmer again
Remove the leaves now, you did your job buddies.
The optional stick blending step
Almond milk and basil
Mix in that cream, season and Enjoy!

Published by tastydirtyketo

Hello everyone! I am a thirty something wanting to help others enjoy food that taste good, and is low in carbs. Ketoers, Diabetics, and just people who don't want their kids addicted to the sweet white stuff. Who I am does not matter as much as what I do. That is make recipes, review some snacks, and try and make life easier.

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