Ingredients:
- 2 lbs ripe tomatoes (chopped)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil (or butter)
- 2 cups chicken or vegetable broth (make sure it’s low-carb)
- 1 cup heavy cream
- ½ cup fresh basil leaves (chopped)
- ¼ cup grated Parmesan cheese (optional, for extra creaminess)
- Salt and pepper to taste
- 1 tsp dried oregano (optional)
- Red pepper flakes (optional, for spice)
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Instructions:
- Prepare the Tomatoes:
- If using fresh tomatoes, core and roughly chop them. For a smoother texture, you can remove the skins by boiling them for a minute, then plunging them into cold water to peel easily. Canned tomatoes are also fine.
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened and fragrant (about 3-5 minutes).
- Cook the Tomatoes:
- Add the chopped tomatoes to the pot, and stir well. Season with salt, pepper, and optional oregano. Cook until the tomatoes break down (about 10-15 minutes). Stir occasionally to prevent sticking.
- Simmer with Broth:
- Pour in the chicken or vegetable broth and let the mixture simmer for 15 minutes, allowing the flavors to blend.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
- Add Cream and Basil:
- Stir in the heavy cream and fresh basil. Simmer on low for another 5 minutes, allowing the basil to release its flavor. Adjust salt and pepper to taste.
- Finish with Parmesan:
- If desired, add grated Parmesan cheese to make the soup extra creamy. Stir until melted and well incorporated.
- Serve:
- Serve hot, garnished with extra basil or Parmesan. For a spicy kick, sprinkle some red pepper flakes on top.
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Tips:
- Tomatoes: Use ripe, in-season tomatoes for the best flavor. If you’re using canned tomatoes, go for a good-quality brand without added sugars.
- Consistency: If you prefer a thicker soup, reduce the broth slightly or add extra cream. For a thinner soup, add more broth.
- Add-ins: You can add cooked chicken, bacon, or a dollop of sour cream for extra protein and richness.
- Storage: This soup keeps well in the fridge for 3-4 days, or you can freeze it for up to 3 months. Reheat gently over low heat.
Nutrition Information (Per Serving – based on 6 servings):
- Calories: 210
- Fat: 18g
- Protein: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
- Sugars: 4g (from tomatoes)
- Sodium: 500mg
This Keto Tomato Basil Soup is a creamy, comforting, and flavorful dish that’s perfect for a low-carb diet!
Grab your Free Keto Meal Plan from here : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE