Spicy Tomato Soup

Feel free to add a little extra tabasco to this recipe if you like a little extra kick, or sprinkle with chilli flakes. Perfect to warm you up in winter.

Prep Time
10 minutes
Cook Time
30 minutes
Serves 1
Keto Spicy Tomato Soup


Step 1. Preheat oven to 200°

Step 2. In a bowl, toss the tomatoes with olive oil (approx. 1 tb), garlic, mixed herbs, salt and pepper. Combine well until coated. Transfer to a roasting dish and cook for 15-20 minutes or until flesh is soft and skin is peeling away. Set aside to cool, then remove skin.

Step 3. Meanwhile, heat a non-stick frying pan over a medium-high heat, and cook bacon for 1-2 minutes on each side or until done to your liking. Leave to cool, then slice into croutons.

Step 4. Stir the Keto-Fit bone broth powder through 250mL boiling water and stir to make stock. Transfer to a small saucepan along with the tomatoes, tabasco (approx. 1 tsp) and coconut cream (approx. 1 tb). Bring to the boil, then reduce to a simmer.

Step 5. Use a stick blender to process the soup until smooth.

Step 6. Cook for a further 2-3 minutes, then season and transfer to a serving bowl or mug. Top with a little extra coconut cream, bacon ‘croutons’, and parsley.


  • 3 Vine-Ripened Tomatoes, quartered
  • 20mL Extra Virgin Olive Oil
  • 1 Clove Garlic, crushed
  • 1 Pinch Mixed Herbs
  • 1 Pinch Sea Salt
  • 1 Pinch Ground Black Pepper
  • 7.5g Bone Broth Powder
  • 5ml Tabasco
  • 20g Coconut Cream, plus extra, to serve
  • 1 Pinch Parsley Leaves
  • 1 Rasher Bacon

Per serve:

Energy: 595kcal. (2491kJ)

Fat: 75% (51g)

Protein: 15% (19g)

Carbohydrate: 10% (13g net carbs)

*Nutritional value may change depending on bone broth used.

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