I have never really like Tomato Soup. All the ones I had tried growing up tasted like the juice from a can of Spaghetti O’s, way too sweet and not really very hearty. So I stopped trying to like Tomato soup until I recently saw a few recipes online and thought I’d give it another try. After looking through what some other cooks had posted online I decided to create my own version. And I am so glad that I did! This rich and hearty herbed tomato soup has a great deep flavor that is perfect with my ooey gooey low carb grilled cheese sandwich on Aunt Millie’s Live Smart 1 net carb bread. I honestly cant get enough of it right now! I did add some fresh corn for a different take, but I actually liked it without the corn best. Without the corn a bowl of this soup is only 5.7 net crabs.
Low Carb Herbed Tomato Soup
2 large cloves Garlic
1/4 cup Olive Oil
1 tsp dried Oregano
1 tsp dried Basil
1 tsp dried Thyme
1/2 tsp dried Rosemary
2 pinch crushed Red Pepper
1/4 tsp freshly cracked Black Pepper
3oz. canned Tomato Paste
1 Tbsp Allulose brown sugar
1 15oz. can crushed Tomatoes
4 cups Chicken Broth
1 1/2 TB Chicken Better than Bouillon
*Optional: 1-2 ears fresh Summer Corn, cooked and cut off of the cob
Crush the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker hue.
Add the crushed tomatoes, chicken broth, and Chicken better than bouillon. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally.
*Optional: Add Cooked Summer Corn and simmer for a few minutes.
Serve Hot with a Low Carb Grilled Cheese sandwich using Aunt Millie’s Live 1 Net Carb.
Approximate Nutritional Information:
Servings: 8 bowls
Serving Size: 1.5 Cups
Calories: 54
Net Carbs: 5.7
Carbohydrates: 8.2
Protein: 2.7
Fiber: 2.5
*Approximate Nutritional value without corn
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