When I was a kid, my mom made a fantastic tomato soup recipe that was so quick I was always shocked at how fast it would take for a weeknight meal. I modified this recipe from a Pomi strained tomato soup recipe from the 80s. Yes, I am dating myself here, but I don't care. I wanted to share it with you so you can share it with your family and friends. I hope you think it is as easy to make as I do.
Simple Ingredients for this Keto Style Easy Tomato Soup Recipe:
2 tablespoon butter or 1 tablespoon butter and 1 tablespoon Olive oil
½ cup of yellow onion
3 garlic cloves minced
1 container Strained Tomato container (Pomi US Strained Tomato
Using the same container fill it with water to water down the Pomi.
1 tablespoon dried Basil
¼-1/2 cup heavy cream or heavy whipping cream
Easy Instructions for this Keto Style Tomato Soup Recipe:
1. In a 4-quart saucepan, add butter. Let melt and add onions.
2. cook onions or 3 minutes or until translucent. Then, Add minced garlic cloves. Cook for 1 - 2 minutes more.
3. Add strained tomatoes. Fill the container with water (before the fold at the top) and pour into the saucepan.
4. Stir and add basil.
5. Bring to a boil and lower the temperature to middle low and simmer for 15 minutes.
6. Turn off heat and add ¼-1/2 cup of heavy cream and stir. It should be a light red color.
7. Serve with your favorite toasted KETO bread or as a side of your main meat dish. (I made cheesesteaks with no bread YUM!)
So, what do you think? Would you make this tonight?
Here's the recipe if you want it.
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Ingredients
- 2 tablespoon butter or 1 tablespoon butter and 1 tablespoon Olive oil
- ½ cup of yellow onion chopped finely
- 3 garlic cloves minced
- 1 container Strained Tomato container (Pomi US Strained Tomato)
- Using the same container fill it with water to water down the Pomi.
- 1 tablespoon dried Basil
- ½ cup heavy cream or heavy whipping cream
Instructions
- In a 4-quart saucepan, add butter. Let melt and add onions.
- Cook onions for 3 minutes or until translucent. Then, add minced garlic cloves. Cook for 1 - 2 minutes more.
- Add strained tomatoes. Fill the container with water (before the fold at the top) and pour it into the saucepan.
- Stir and add basil.
- Bring to a boil and lower the temperature to middle-low and simmer for 15 minutes.
- Turn off heat and add ¼-1/2 cup of heavy cream and stir. It should be a light red color.
- Serve with your favorite toasted KETO bread or as a side of your main meat dish. (I made cheesesteaks with no bread YUM!)
Notes
Use an emulsion blender to blend the chunks if you want after the soup is finished.
You can double this recipe very easily by using 2, 26 oz containers. I didn't add more cream though.
