Keto Tomato Bisque Soup

I absolutely love tomato bisque soup; it is one of my favorites! But I needed it to be keto friendly! So here is my version. I based this soup on the original recipe and video from Chef John called 'How to Make Tomato Bisque.'

• Preparation Time: 15 mins
• Cooking Time: 46 mins
• Total Time: 1 hr 1 mins
• Calories: 193 Calories

Ingredients

• 1 pinch salt
• ½ cup heavy whipping cream
• 1 tablespoon olive oil
• 2 tablespoons heavy whipping cream
• ½ teaspoon paprika
• 1 cup diced onion
• salt and freshly ground black pepper to taste
• 3 cloves garlic, chopped
• ½ cup diced celery
• 1 pinch cayenne pepper, or to taste
• 1 (32 ounce) container chicken broth
• 1 (28 ounce) can crushed San Marzano tomatoes
• 2 tablespoons thinly sliced fresh basil leaves
• 3 tablespoons unsweetened shredded coconut
• ½ (1 gram) packet sugar substitute

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, celery, garlic, and 1 pinch salt; cook and stir until onion is softened, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Step 2

Pour chicken broth and crushed tomatoes into the pot with the onion mixture. Increase heat and bring to a simmer. Stir in paprika, cayenne pepper, and black pepper. Reduce heat to low; add shredded coconut. Simmer until vegetables are tender and soup is thickened, 35 to 45 minutes. Add sugar substitute.

Step 3

Remove soup from heat and blend in the pot using an immersion blender until smooth. Whisk in 1/2 cup heavy cream. Top each serving of soup with the remaining heavy cream and 1 teaspoon basil.