Jean’s KETO KITCHEN: CREAMY TOMATO-BASIL SOUP

Jean’s KETO KITCHEN
CREAMY TOMATO-BASIL SOUP

My parents request this soup every time I visit. So fresh and creamy, you will never want to eat canned soup again.

 

 

30-MINUTE VEGETARIAN
SERVES 4 PREP 5 minutes COOK 15 minutes

Per Batch Calories: 957; Total Fat: 87g; Carbs: 36g; Net Carbs: 29g; Fiber: 6g; Protein: 12g
Per Serving Calories: 239; Total Fat: 22g; Carbs: 9g; Net Carbs: 7g; Fiber: 2g; Protein: 3g
1 (14.5-ounce) can diced tomatoes (I use Muir Glen Organic Tomatoes with Italian Seasonings)
2 ounces cream cheese
1/4 cup heavy (whipping) cream
4 tablespoons butter
1/4 cup chopped fresh basil leaves
Himalayan Pink salt
Freshly ground black pepper

 

1. Pour the tomatoes with their juices into a food processor (or blender) and puree until smooth.

2. In a medium saucepan over medium heat, simmer tomatoes, cream cheese, heavy cream, and butter for 10 minutes, stirring occasionally, until all is melted and thoroughly combined.

3. Add the basil and season with pink salt and pepper. Continue stirring for 5 minutes more, until completely smooth. If you wish, you could also use an immersion blender to make short work of pureeing the soup.

4. Pour the soup into bowls and serve.

TASTE TIP You can also use plain, unseasoned diced tomatoes, but I prefer packing in even more flavor and herb goodness with the Italian-seasoned tomatoes.