Lunch

Creamy Keto Tomato Soup​

6 net carbs per portion

Why not serve with some seriously low carb bread rolls or sliced bread?

Serves
12
Time Required
30 mins
Difficulty
Easy

Ingredients

Instructions

  1. Place a large stockpot over medium heat on the stove top. Sprinkle the bottom of pot with a pinch of salt and heat 1 minute. Add the butter and stir until melted, being careful not to let it brown or burn. This will create a nonstick effect.​
  2. Add the onion, red pepper, celery, and the garlic and cook for 10 minutes, stirring frequently. Add the chicken stock/Vegetable stock, canned tomatoes with juice, basil, parsley, thyme, and bay leaf.
  3. Bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and season with salt and pepper. Continue to simmer (do not boil) for 10 more minutes.​
  4. Remove the bay leaf. carefully puree your tomatoes and all the vegetables and stock.​
  5. Stir in the cream to thoroughly heat.
  6. Ladle into bowls and enjoy.​ ​

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