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Low Carb Creamy Tomato Basil Soup Recipe

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Tomato Basil Soup (Low Carb) Kate S. Lyon
Tomato Basil Soup (Low Carb) Kate S. Lyon from kateslyon.com

Description

This low carb creamy tomato basil soup recipe is perfect for those looking for a healthy and delicious meal. It's a great option for those who are watching their carb intake, but still want to enjoy a warm and comforting soup. This soup is full of flavor and is easy to make, making it a great option for a quick weeknight meal.

Prep Time

The prep time for this low carb creamy tomato basil soup recipe is approximately 10 minutes.

Cook Time

The cook time for this low carb creamy tomato basil soup recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper, to taste

Equipment

  • Large pot
  • Immersion blender or regular blender

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the oregano, basil, and red pepper flakes and cook for another 1-2 minutes.
  3. Add the crushed tomatoes and chicken broth and bring to a simmer.
  4. Reduce the heat to low and let the soup simmer for 15-20 minutes.
  5. Using an immersion blender or regular blender, puree the soup until smooth.
  6. Return the soup to the pot and stir in the heavy cream and fresh basil.
  7. Season with salt and pepper, to taste.
  8. Let the soup simmer for another 5-10 minutes, until heated through.
  9. Serve hot and enjoy!

Notes

  • This soup can be stored in the refrigerator for up to 5 days.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • If you prefer a thicker soup, you can add a bit of xanthan gum to the soup.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Fat: 14g
  • Protein: 4g
  • Carbohydrates: 10g
  • Fiber: 3g

Recipes FAQ

What can I serve with this soup?

This soup pairs well with a side salad or some crusty bread.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before freezing.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Just be sure to peel and chop them before adding them to the soup.

Recipe Tips

  • For a spicier soup, add more red pepper flakes to the recipe.
  • If you don't have fresh basil, you can use dried basil instead.
  • If you don't have chicken broth, you can use vegetable broth instead.
  • If you want to make this soup dairy-free, you can use coconut milk instead of heavy cream.

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