This delicious low carb soup recipe may not sound fancy, but what it lacks in flair it makes up for in flavor! It reminds me very much of my grandmother’s tomato rice soup – with the chopped cauliflower standing in for the rice.
Growing up we didn’t have a lot of money, so we ate a lot of chilis, soups, and stews, because they could stretch out a small amount of protein among our family of 6.
My mom often made the tomato rice soup she grew up on, and would add whatever meager bits of meat we had on hand. I could smell it from down the street while walking home from school on cold winter days, and it would always make my feet move a little faster in anticipation.
As an ode to my Mom’s version of this humble but tasty soup, I used inexpensive boneless country pork ribs in this recipe. They slowly render down in the crock pot so that the meat becomes soft and tender, while the fat melts into the broth making it velvety and rich.
The fresh oregano and al dente cauliflower bits add a lively freshness and texture to this soup, and with the bright flavor of the fresh tomatoes it somehow manages to be comforting without being super heavy.
If you don’t have fresh tomatoes, you could also use diced canned tomatoes with good results. If you’re not a fan of pork, boneless skinless chicken thighs would work great as a stand in – you could even use stew beef, which would give it a heartier flavor (some cumin added would be great in that case!)
There are many options to customize this soup to your family’s preference. It’s already nut, egg, and dairy free, but you could even make a vegetarian version with chickpeas (assuming you can fit the carbs into your budget.)
And speaking of your budget, this soup won’t break the bank – but it tastes like a million bucks!
Try serving it with my jalapeno cheddar cauliflower muffins or coconut flour biscuits for a hearty and satisfying meal!
Pork & Tomato Soup – Low Carb and Gluten Free
- Yield: 8 servings 1x
Description
A humble but delicious low carb soup recipe that can be made in the crockpot and customized in an endless number of ways!
Ingredients
Scale
- 2 lbs boneless country pork ribs, cut into 1 inch pieces
- 1 Tbsp olive oil
- 1 Tbsp chopped garlic
- 1/2 cup chopped onion
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 cups fresh tomatoes, chopped
- 1 cup water
- 2 Tbsp fresh oregano, chopped
- 2 cups finely chopped cauliflower “rice”
- salt and pepper to taste
Instructions
- Heat the olive oil in a heavy saucepan. Season the pork (or other meat) generously with salt and pepper. Brown the meat on all sides for several minutes or until golden. Add the garlic and onions and cook for 2 minutes. Ad the white wine, chicken stock, fresh tomatoes and water and bring to a boil. Pour into a slow cooker and cook on high for 4 hours or until the meat is tender and falling apart. In the last 15-20 minutes of cooking, stir in the cauliflower and fresh oregano. Serve hot.
Notes
Approx nutrition info per serving: 326 calories, 22g fat, 3g net carbs, 21g protein
Nutrition
- Serving Size: 1 cup
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Reader Interactions
Comments
Nicole Szymanowski says
How well would this work in the instant pot and could pork butt be used
Reply
Mellissa Sevigny says
Pork butt can definitely be used – I haven’t tried it in the IP so I’m not sure how the workflow would go or the timing. If I try it I’ll update the post with instructions.
Reply
Kirsten J McSpadden says
Made mine stovetop, used leftovers from your easy pork shoulder roast (bone added at beginning of cook time, meat added at the end), supplemented with the boneless ribs. left it on a slow simmer through the day, my family devoured it. Instant favorite!
Reply
Mellissa Sevigny says
It’s been ages since I’ve made this one Kirsten – so happy it was a hit with your entire family!
Reply
Calvin says
See AlsoVegan Cloud Bread RecipeLots of umami flavour here
Reply
Margarita says
Just made this with beef and beef broth and followed exactly every direction and ingredient and absolutely keeping this recipe! You are so right about using any meat and it being quite versatile. Think I am gonna make a batch using chicken, I have a terrible cold. Thank you so much!
★★★★★
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Alex says
Have you tried this in the instant pot? If so, how long would you recommend? 30 Minutes? 1 hour?
Reply
Sherry says
What is a good sub for the wine?
★★★★
Reply
Michele Shriver says
I was just wondering what I was going to do with this left over pork rib roast. What a wonderful recipe. Can’t wait to put it all in the pot, Thanks, Michele
Reply
Izzy says
Oh no! Was so excited about this soup I put it in the slow cooker even though I was exhausted. Woke up late and now it’s pretty dried out Any suggestions how I can try to recover?
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movita beaucoup says
This soup sounds perfect for a fall day! Also, I’ve been kind of obsessed with a) soup and b) cauliflower as of late. It is possible that we’ll be getting snow tomorrow, and I’ve found that a belly full of hot soup is the only way to survive Snow That Shouldn’t Be Here Yet.
Reply
Mellissa Sevigny says
My deepest condolences on your upcoming snow. I feel itchy just thinking about it! Though if my allergies keep getting worse, I may need to move above the arctic circle where nothing grows just to survive, then we’ll BOTH need a ton of this soup! ha ha!
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Dita MacDonald says
This soup looks great. Should the cauli rice be cooked(steamed) before adding in the final step?? A side question, can we enter the giveaway more than once?? I entered at the beginning of the month already. I look forward to your posts everyday.
Reply
Mellissa Sevigny says
No you can add it raw Dita – just give it 20 minutes or so in the slow cooker before serving. Or you can precook the cauli rice and add it just before serving. Enjoy!
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Lisa says
Nice looking soup. Does this require slow cooker or can it be simmered on the stove?
Reply
Mellissa Sevigny says
This soup will definitely work just as well on the stove, or even in the oven Lisa! Enjoy!
Reply
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