Keto Tomato soup and cheesy herb muffins (low-carb, gluten-free)

It’s currently very cold and wet here so I need warming foods. I love cream of tomato soup but don’t like too much sugar. I decided to make a keto version and look for an alternative to bread. I’m limiting the amount of gluten-free bread I eat as too much doesn’t agree with my IBS.

This soup recipe is from Wholesome Yum. I adapted it to use what I had in the house and make it lactose-free. This soup brought sunshine into a very dismal and stormy British day. The original recipe says six servings, but it only served four portions.

The keto cheesy herb muffins are delicious and easy to make. Americans appear to have grilled cheese sandwiches with tomato soup, so I felt this was a good, low-carb alternative. The recipe on I Breathe I’m Hungry, which just about describes me to a tee, says it makes eight muffins but it made nine for me; maybe my muffin tin is smaller. The muffins were rising well until someone opened the oven door to put in a homemade pizza; they didn’t end up as high as I expected. However, they are delicious, slightly crisp on the outside and fluffy on the inside. They are great for the British habit of ‘dunking’ bread in your soup as they don’t fall apart.

Tomato Soup

Ingredients

10 medium Roma tomatoes cut into small cubes (however, I only had 5 medium vine tomatoes so I used them plus a can of whole plum tomatoes)
2 tbsp olive oil
4 cloves garlic (minced)
2 cups chicken bone broth (I used vegetable stock instead)
1 tbsp Herbs de Provence
1/2 tsp Sea salt
1/4 tsp black pepper
1/4 cup heavy cream (I used coconut cream as I’m lactose-free)
2 tbsp fresh basil (cut into ribbons)

Method

Preheat the oven to 400 degrees F/ 200C (180C fan assisted)
Line a baking sheet with foil and grease lightly.
Toss the fresh tomato chunks with olive oil and minced garlic.
Arrange them in a single layer on the baking sheet.
Roast in the oven for approx. 20-25 minutes, until the skin on the tomatoes puckers (mine took 25 minutes).

Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (I used the Ninja high speed blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you’ll be using.)
I then added the canned plum tomatoes and blended again.

Pour the blended tomato puree into a pot over medium heat. Add the broth. Season with the Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.

Stir in the cream and basil. (I used a quarter cup of coconut cream but other recipes suggested cream cheese).
Enjoy!!

Cheesy herb muffins

Ingredients

6 tablespoons butter (I used lactose-free butter)
1 teaspoon granulated erythritol sweetener
1 cup superfine blanched almond flour
3 tablespoons coconut flour
3/4 teaspoon kosher salt
1/4 teaspoon garlic powder
2 teaspoons baking powder
¼ teaspoon xanthan gum
2 eggs
1/2 teaspoon fresh thyme leaves (I used dry thyme)
1/3 cup unsweetened almond milk or any alternative
1/2 cup shredded sharp cheddar cheese (I used lactose-free cheddar cheese)

Method

Preheat the oven to 375F/190C.
Grease or line a standard cupcake pan with 8 muffin cups. (I didn’t have any muffin cases to line so just greased the tin; these came out easily when I ran a knife round the baked muffins).
Place the butter in a medium-sized microwaveable bowl or melt in a medium sized saucepan.
Microwave butter on high, uncovered, for 30 seconds or until melted.
Mix together all the dry ingredients: sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum and thyme. Then add the cheddar cheese and milk.
Mix the eggs and melted butter together with a whisk or spatula.

Add the eggs and butter mix to rest of the ingredients and mix until fully incorporated.
Spoon the batter into the prepared muffin cups, about 2/3 full.