Venice
A creamy and flavorful tomato basil soup, made keto-friendly by using low-carb ingredients and adding rich, velvety heavy cream. Perfect as a starter or light meal.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 can 14 oz diced tomatoes (no sugar added)
- 2 cups chicken or vegetable broth low-sodium
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and saute the onion and garlic until soft.
- Pour in the diced tomatoes and broth, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream and fresh basil. Simmer for another 5 minutes.
- Garnish with extra basil and serve.
Notes
Chef's Tip: Blend the soup thoroughly before stirring in the cream so the texture stays silky rather than grainy. Keto Swap: a traditional flour-thickened cream base is replaced with heavy cream blended directly into the soup - gives the same velvety body with no added carbs.
Nutrition
Calories: 150kcal | Protein: 2g | Fat: 12g | Fiber: 1g
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