Tomato Soup with White Fish
White fish provides easily digestible protein and iodine, the tomato base adds lycopene, and a bit of bacon deepens the flavor without starchy thickeners. This is a light hot soup that satisfies well and remains convenient for a keto menu.
This soup is bright and rich in flavor, yet remains light. For the keto version, bread is not needed: the tomato base, white fish, and a bit of bacon already provide a good balance of taste and satiety.
Chop the canned tomatoes (300 g) coarsely to keep some texture in the soup. Cut the bacon (40 g) into small cubes, the green onion (20 g) into small pieces, and mince the garlic (6 g).
Heat olive oil (10 g), add bacon, green onion, garlic, bay leaf (2 g), chili pepper (1 g), and table salt (3 g). Sauté for 3-4 minutes until the bacon releases its aroma and the onion becomes softer.
Add the canned tomatoes (300 g) and fish broth (300 g), bring the soup to a boil.
Cut the cod (200 g) into small pieces, add to the soup, and cook for another 4-5 minutes on low heat until the fish becomes opaque and tender. Serve immediately.
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