When I reminisce about my childhood, a flood of fond memories involving creamy tomato soup comes rushing back. There was something undeniably comforting about savoring a steaming bowl of tomato soup alongside a perfectly grilled cheese sandwich, generously sprinkled with crushed Ritz crackers. These simple pleasures formed an essential part of my upbringing. Now, even as an adult, my love for the classic combination of grilled cheese and tomato soup remains unaltered, so I yearned to elevate this beloved childhood classic into a more sophisticated, “adult” version. Several years ago, I embarked on a culinary adventure, crafting a decadent, full-fat, and full-carb iteration that oozed flavor and satisfaction, and it became one of my cherished indulgences on those occasional “cheat” days. But one glorious day, while perusing the grocery store aisles, fate intervened in the form of a Keto-friendly tomato soup, offering the promise of transforming my cherished comfort food into a guilt-free masterpiece. Thus, my Keto Pepperjack Tomato Bisque was born—a creamy, cheesy delight that not only warms the soul but also keeps you firmly on the track of your low-carb lifestyle. Bursting with the robust essence of tomatoes, the kick of Pepperjack cheese, and a subtle hint of spice, this soup strikes the perfect balance between comforting nostalgia and keto-friendly goodness. Don’t worry though, if you prefer to make your soup with all-the-carbs, I’m going to include the substitutes you’ll need to do so right here in this post.
Surprisingly, this recipe has a lot of ingredients for a doctored up bowl of tomato soup, but each one plays a huge part in the flavor explosion in each bite. You will need salted butter, onion, fresh garlic, petite diced tomatoes (pulsed up in a food processor), tomato puree, Progresso Keto friendly creamy tomato soup (for regular version, use Campbells tomato soup), paprika, garlic powder, allulose (for regular version, substitute granulated sugar), water, heavy cream (for regular version you can substitute milk), cream cheese, hot sauce, Pepperjack cheese, Himalayan pink salt, and freshly ground black pepper.
Begin by melting your butter in a large soup pot or cast iron braiser. Add in your onions and garlic and sauté until your onions are translucent and your garlic is fragrant.
Add in your pulsed diced tomatoes, tomato puree, tomato soup, paprika, garlic powder, allulose and water and stir to incorporate them completely. Cover and bring to a boil. Then, reduce your heat and simmer for 30 minutes.
In a small bowl, microwave your cream cheese until melted; about 1 minute. Mix in your heavy cream, cream cheese, hot sauce, and Pepperjack cheese into your soup. Stir until your ingredients are blended and your cheeses have melted (if your cheeses aren’t melting to your liking, you can use an immersion blender to break them up). Salt and pepper to taste.
Ladle your soup into bowls and top it with Texas Toast Butter & Garlic croutons (if you have enough carbs for the day) or roasted and salted pumpkin seeds, if desired. Serve it alongside a delicious grilled cheese sandwich for the ultimate comfort meal.
With my Keto Pepperjack Tomato Bisque, you can savor the creamy, cheesy goodness of a classic tomato bisque without derailing your keto journey. It’s a flavorful and comforting option for those looking to maintain their low-carb lifestyle while indulging in a satisfying bowl of soup. This recipe proves that eating keto doesn’t mean sacrificing flavor or creamy, cheesy indulgence. So, warm up with a bowl of this delicious bisque and enjoy the comfort of a classic dish made to fit your dietary needs!
Keto Pepperjack Tomato BisqueCourse: Sweet Recipes
My Keto Pepperjack Tomato Bisque is a creamy, cheesy delight that not only warms the soul but also keeps you firmly on the track of your low-carb lifestyle. Bursting with the robust essence of tomatoes, the kick of Pepperjack cheese, and a subtle hint of spice, this soup strikes the perfect balance between comforting nostalgia and keto-friendly goodness.
2 Tablespoons salted butter
½ cup onion, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans petite diced tomatoes, undrained, pulsed in food processor
1 (28 ounce) can tomato puree
2 (14.5 ounce) cans Progresso Keto friendly creamy tomato soup
1 teaspoon paprika
¾ teaspoon garlic powder
1 Tablespoon allulose
1 ¼ cup water
1 ½ cups heavy cream
4 ounces cream cheese, softened
4 dashes hot sauce
12 ounces Pepperjack cheese, shredded
Himalayan pink salt, to taste
Black pepper, freshly ground, to taste
Optional: Roasted and salted pumpkin seeds
- Melt butter in large soup pot or cast iron braiser. Add in onions and garlic and sauté until onions are translucent and garlic is fragrant.
- Add in pulsed diced tomatoes, tomato puree, tomato soup, paprika, garlic powder, allulose and water; stir to incorporate completely. Cover, bring to a boil, reduce heat, and simmer for 30 minutes.
- In a small bowl, microwave cream cheese until melted; about 1 minute. Mix heavy cream, cream cheese, hot sauce, and Pepperjack cheese into soup. Stir until blended and cheeses have melted (if desired, use immersion blender to break up any un-melted cheeses). Salt and pepper to taste.
- Ladle soup into bowls and top with roasted and salted pumpkin seeds, if desired.