LCHF creamy tomato soup and cheese breads

Categories:Dinner, Lunch, Recipes
Tags:, ,
Pernille

LCHF Tomato Soup

I. Love. Soup. Simple, delicious, comforting soup. I like most soups but I have 3 distinct favorites: cauliflower/leek soup (used to be potato), creamy tomato soup and a soup called Thai wonder medicine for its healing qualities. The cauliflower/leek soup I already posted here. The Thai wonder medicine will have to wait for another day. And the tomato soup is right here:


Creamy Tomato Soup

5-6 servings


2 cans crushed tomatoes

2 cups chicken broth (vegetable broth for vegetarian version)

1 cup heavy whipping cream

1 chopped onion

3 cloves of garlic, finely chopped

Butter or oil

Salt & pepper

Sour cream


Let the onion and garlic simmer in butter/oil over medium/low heat for 5-10 minutes. Add crushed tomatoes, bring to boil and let simmer again for 10 minutes. Stir in the chicken broth. Using an immersion blender (easiest but regular blender or food processor will do the trick), puree the soup. Heat up the soup again, stir in cream and taste with salt and pepper. Serve with a dollop of sour cream and one of the delicious cheese breads. Enjoy!



LCHF cheese breads


To serve with the soup, I made a quick batch of cheese breads. I am not a huge fan of LCHF breads – I think most of them are weird tasting – and normally I would rather go without. There are a few exceptions, though, and cheese breads is one. Easy to make, good texture, and very suitable as a soup complement (don’t think I’d eat them with chocolate spread for breakfast!)


Cheeses Breads

6 buns


2 cups shredded cheese – I used cheddar and pepper jack (to give it a little “kick”)

4 large eggs

4 T psyllium husks

4 T oat fiber (not strictly necessary but gives a more bread-like texture)

2 T sesame seeds

2 T sunflower seeds

2 t baking powder


Mix all the ingredients in a bowl and leave to rest for 15 minutes. With wet hands, make 6 buns and place on parchment lined cookie sheet. Bake for approx. 20 minutes at 375 degrees – I used convection setting. I rotated the sheet once, to secure for evenly browning. Serve with plenty of butter, yum!

2 Comments

  1. Liz Sacapanio
    Liz SacapanioReply
    November 6, 2014 at 1:21 am

    Thank you so much for the great, easy, cheese bread! I had already decided on chili for hubby and I and was planning to make almond flour biscuits when I found your recipe. It was so easy and so delicious! Even though hubby doesn’t need to lose weight, I do, so I make many recipes that he can add a carb to and I don’t have to eat it. These were perfect and hubby almost ate all of them! He saved me two of them! So good with the chili! Thank you so much for sharing it!

    • Pernille
      PernilleReply
      November 6, 2014 at 2:53 pm

      Dear Liz,

      I am glad you and your hubby enjoyed the bread:-) If you ever have leftovers, they toast really well too!

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