One of my favorite soups for the fall is a rich, delicious cup of creamy tomato soup. Many others must agree because it’s been a classic part of lunches in America for over one hundred years! Now, you can make it in your own kitchen and share it with those you love.

Yield: 6 cups

Serving size: 1 cup

Ingredients:

  • 2 tbsp. (28.4g) unsalted butter
  • 2 cloves of garlic, minced
  • 1/2 cup (80g) onion, chopped
  • 4 cups (960g) unsalted chicken stock
  • 10 oz. (283.5g) tomato puree, no added salt
  • 1/2 tbsp. (9g) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • 1/2 tsp. (0.35g) dried basil
  • 2 tsp. (8g) granular erythritol
  • 1/2 cup (119.2g) heavy whipping cream

Directions:

  1. Melt the butter in a 4-quart stainless steel or enamel-coated saucepan or Dutch oven.
  2. Add in the onion and garlic. Sautee over medium until the vegetables are translucent and fragrant.
  3. Add the broth, tomatoes, herbs, salt, pepper, and erythritol to the pan.
  4. Cover and simmer over medium-low for 10 minutes.
  5. Uncover, and add the cream to the soup.
  6. Use an immersion blender to puree the hot soup carefully. (If you don’t have an immersion blender, you can blend the soup in small batches in a regular blender. To do this, let the soup cool a little and be careful not to fill the blender more than 1/3 of the way each time. It’s also a good idea to remove the center cap from the blender’s lid to avoid a pressure build-up which can cause the hot soup to splash up and burn you. To avoid splatters, you can lay a thick, clean towel across the opening and avoid putting your hand on the top of the blender while it’s running.)
  7. Enjoy!

Nutritional Information Per Serving:

Calories 140 * Total Fat 11g * Total Carbs 7g * Protein 4g

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