Low-carb Creamy Tomato Soup
Indulge in a comforting bowl of Low-Carb Creamy Tomato Soup, perfect for a cozy night in or a quick lunch. This recipe is easy to make and bursting with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, dried basil, dried oregano, and red pepper flakes, and cook for 1 minute.
- Pour in the crushed tomatoes and broth, then bring the mixture to a simmer.
- Let the soup simmer for 15 minutes, stirring occasionally.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Return the pot to the stove and heat the soup over low heat until warmed through.
- Serve the creamy tomato soup hot, garnished with a drizzle of cream and fresh basil if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Pair this Low-Carb Creamy Tomato Soup with a side salad or a slice of low-carb bread for a satisfying meal.
Tips & tricks
For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
Cost
$10