Low-carb creamy tomato soup is packed with tangy tomato and fresh basil, all blended into a smooth, velvety texture—a comforting bowl of the best tomato soup that's perfect for any meal.
Melt the butter in a stockpot over medium heat. Add the onions and garlic and cook until the onions are tender and translucent.
Add the tomatoes, broth and basil to the pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 20 minutes to allow the flavors to come together.
Slide the pot off the heat and using an immersion blender, blend the soup to the desired consistency.
Stir in the cream and simmer gently for 15 more minutes before serving. Salt and pepper to taste.
Serve topped with parmesan cheese and fresh basil leaves, if desired.
Notes
Net Carbs 5.9gIf you down have an immersion blender, you can use a regular blender or a potato masher instead. Using a potato masher, you'll end up with a chunkier, rustic-style soup. *If using a regular blender, allow the soup to cool for a few minutes before blending. Hot liquids can expand and explode when blended in a blender. Remove the center cap from the lid of your blender. Fill blender no more than halfway. Place a towel over the top of the blender; hold the towel in place while you blend the soup.