Creamy Keto Tomato Soup

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{5 net carbs, 290 calories, 26g fat, 3g protein, 1g fiber}

Servings: 6

Ingredients

  • 5 cups fresh tomato puree (5-7 blended tomatoes)
  • 1 cup chicken broth (or veggie broth)
  • 8 oz cream cheese (cubed)
  • 1/2 stick salted butter
  • 1 tbsp minced garlic
  • 1 bunch basil leaves
  • salt & peper to taste (optional)

Instructions

  • In a blender, puree enough tomatoes to equal 5 cups of pureed tomatoes (depending on the size of your tomatoes, this should be 5-7 tomatoes).
  • In a large pot, add the butter and garlic, and sauté for about 1 minute.
  • Add the chicken broth, tomato puree and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Add seasoning to taste if you’d like (salt, pepper, oregano, a low carb sweetener)– your preference.
  • Once everything is hot and mixed well, pour the mixture back into the blender along with your basil. Blend until smooth.
  • Enjoy immediately, and store any leftovers in the fridge for up to 5 days.

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