Creamy Roasted Tomato Soup

Loaded with healthy fats that will keep you full for a long time, this incredibly creamy soup is wonderful with a warm toasted Keto Bagel or a Low-Carb Biscuit making a complete meal. Tomatoes tend to be higher in carbs than other vegetables so this recipe should be a rare treat.

Makes 6 servings

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 2 teaspoons minced garlic
• 1 (28-ounce) can fire-roasted tomatoes, diced or crushed
• 2 cups Stovetop Chicken Stock or store-bought chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese
• 2 teaspoons salt
• 1 teaspoon black pepper

In a large soup pot over medium heat, heat the olive oil. Add the onion and cook, stirring, until translucent, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add 2 cups water, the tomatoes, and the stock and bring to a boil. Lower the heat to a simmer and continue to cook for another 20 to 30 minutes, until the tomatoes break down and the flavors develop.

Add the cream, cream cheese, salt, and pepper and cook, stirring, for another 5 minutes. Remove from the heat and let cool for 5 minutes. Puree until smooth in a blender or with an immersion blender right in the pot.

Nutritional Info (per serving)

Calories 287, fat 25.8 g, protein 3.6 g, carbs 10.7 g, fiber 2.3 g