Easy Keto Tomato Basil Soup - Low Carb
<h4>A creamy and delicious low carb tomato soup recipe that takes just minutes to prepare! Keto, Atkins, and gluten free - this is an easy and tasty soup that you can feel great about serving to your family!</h4>
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 tablespoon butter
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 8 ounces mascarpone cheese
- 1 teaspoon apple cider vinegar
- 2 cups filtered water
- 2 tablespoons granulated erythritol sweetener
- 1 can (28 ounces) whole plum tomatoes (san marzano pref
- 1.5 teaspoons coarse kosher salt
- 1/4 cup prepared basil pesto plus more for garnish if desired
- Carbohydrate 1.65268047437832 g
- Cholesterol 46.6631547155135 mg
- Fat 14.8624961342425 g
- Fiber 0.0235406245489915 g
- Protein 2.28570875144862 g
- Saturated Fat 8.50712571454022 g
- Serving Size 1 1 serving (122g)
- Sodium 719.569285262646 mg
- Sugar 1.62913984982933 g
- Trans Fat 1.98363108731891 g
- Calories 147 calories
Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan. Bring to a boil over medium-high heat and then simmer for 2 minutes. Remove from the heat and puree with an immersion blender until smooth (or transfer to a traditional blender and blend, then return blended soup to the pan.) Return to the stove and add the butter and mascarpone cheese to the soup. Stir over low heat until melted and creamy - about 2 minutes. Remove from the heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto. Serve warm. Store any leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to three months.
