PREP TIME: 10 minutes

COOKING TIME: 25 minutes

MAKES 6 servings

This aromatic soup features a classic tomato-and-basil flavor combination. Using canned diced tomatoes makes this recipe really easy, but feel free to use fresh ripe tomatoes if you prefer. Serve with toasted Low-Carb Almond Bread (here) for a delicious, hearty lunch.

1 tablespoon olive oil

2 tablespoons unsalted butter

2 stalks celery, diced

½ white onion, chopped

3 cloves garlic, chopped

1 (28-oz/785-g) can diced tomatoes, or 1 pound (450 g) fresh tomatoes, diced

2 cups (480 ml) heavy cream

2 cups (480 ml) all-natural salted chicken stock

1 large handful of fresh basil leaves, chopped

Heavy cream, for garnish

Torn fresh basil, for garnish

Freshly ground black pepper, for garnish

  1. Place a large saucepan over medium-high heat and add the oil and butter. Add the celery, onion, and garlic to the hot oil and cook for 5 minutes, until tender, stirring constantly.
  2. Add the diced tomatoes, cream, and chicken stock and bring to a boil. Reduce the heat to a rolling simmer and continue to cook for 20 minutes.
  3. Add the chopped basil and continue to cook for 3 more minutes. Remove the pan from the heat and use an immersion blender to purée the soup until smooth and creamy. Pour into serving bowls and garnish with a few drops of cream, some fresh basil leaves, and a sprinkle of freshly ground black pepper. Store any leftovers in the refrigerator for up to 4 days.
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