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
- 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.
- 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.
- 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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