This is one of the most LOVED recipes I have ever made. It’s the tomato soup recipe that will change your life. No exaggeration. It has had tomato soup haters proclaiming their love for it after just one bowl.
MAKES: 5 servings
1 SERVING: 336 Calories, 31 g Fat, 6 g Carbs, 5 g Protein
½ cup (120 g) butter
4 cloves garlic, minced
1 (20-oz [560-g]) can diced tomatoes, with liquid
2 cups (480 ml) chicken broth
½ cup (120 ml) heavy cream
4 oz (120 g) cream cheese
1 tbsp (7 g) erythritol
1 tsp basil
½ tsp red pepper flakes
½ tsp oregano
½ tsp salt
½ tsp black pepper
Melt the butter in a large pot over medium-high heat. Once the butter has melted, add the garlic and sauté for 1 minute, stirring occasionally. Add the tomatoes, broth, cream, cream cheese, erythritol, basil, red pepper flakes, oregano, salt and black pepper. Bring to a boil, then use an immersion blender or blender to puree the soup. Simmer for 5 minutes after blended.
TIPS: The soup can be frozen for 1 to 2 months. I like to portion it into single servings and freeze in zip top bags for faster thawing.
To make this dairy-free, substitute coconut milk and olive oil for the cream cheese and heavy cream, and use dairy-free butter.
To make this vegetarian, substitute vegetable broth for the chicken broth.