Low Carb Cream Of Tomato And Basil Soup
How to Make It
Step 1
Add the olive oil to a large saucepan over a low/medium heat. Thinly slice the onion and finely chop the garlic. Add to the saucepan with the oil. Sweat the onion and garlic gently for a few minutes until tender and fragrant.
Step 2
Roughly chop the tomatoes and remove the seeds. Add the chopped, deseeded tomatoes to the saucepan along with the softened garlic and onion. Add the dried basil and stir well to combine. Cook the tomatoes gently for 1-2 minutes to just soften.
Step 3
Add the vegetable stock to the saucepan. Stir to combine. Bring up to a gentle boil then reduce to a simmer. Simmer for 6-7 minutes until the tomatoes are tender. You may add salt and pepper to the soup if desired. This will depend on the level of seasoning in your stock.
Step 4
Remove the soup from the heat. Carefully use a hand-held stick blender to blend the soup until completely smooth. Alternatively, allow the soup to cool a little and transfer to a free-standing blender to mix. Do not put boiling hot soup directly in the blender. Return the soup to the saucepan over a gentle heat and stir through the heavy cream. Divide the soup into four serving bowls and top with chopped fresh basil to serve.
Ingredients
- Tomato – 4 medium – 2 3/5″ diameter
- Vegetable Broth, Bouillon Or Consomme – 3 cup
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Basil, Dried – 1 teaspoon
- Basil, Fresh – 1 tablespoon
- Heavy Cream – ½ cup
- Red Onion – ½ small