Recipes

Low Carb No Sugar Added Tomato Basil Soup

Tomato soup is one of my favorite things. It brings back so many memories of grilled cheese sandwiches and soup. Unfortunately, when I think back, that tomato soup in a can really kind of tasted like watered down ketchup. It was loaded with sugar to try and make it palatable.

Not only is this soup made with no added sugar, it’s naturally low carb. I use dried basil before pureeing, and some fresh basil after to give it a little color and added flavor. I use a small log of goat cheese, but you can use cream cheese if you like. For the South Beach Diet, goat cheese is considered a cheese and not limited. Cream cheese is considered a fat, and is only used in moderation. Choose what you like best.

You will need:

2 28oz cans of San Marzano peeled tomatoes
1 yellow onion
3 garlic cloves minced
1/2 tsp red pepper flakes (adjust to your spice level)
2 cups vegetable broth
1 Tbsp dried basil
1 tsp powdered onion
1 tsp powdered garlic
3-4 fresh basil leaves
4oz of goat cheese or cream cheese


I use Cento brand San Marzano tomatoes. They can be found in most grocery stores. They’re a little more expensive, but because this soup is all about the tomato, I want to go for a little higher quality.

With a little oil, saute your onions until translucent. Add in the garlic and red pepper flakes. Stir those around a bit to get fragrant.

Add in the tomatoes and mash those a bit to release the juices. Add the broth, dried basil, onion and garlic powders, and some salt and pepper to taste. Let that simmer for at least 40 minutes.

Turn off the heat and use an immersion blender to puree the soup. I like this one! Be careful of splashes, it’s hot! Once it’s a texture to your liking, give the basil a rough chop and add it in. Stir in the cheese until melted. You can simmer the soup again if you need more heat to melt the cheese.

Taste the soup and make sure the seasoning is just right. Enjoy!

Protip: It tastes even better the next day!

Low Carb No Sugar Added Tomato Basil Soup

Author: TheNeighborhoodMoms.com

Ingredients

  • 2 28oz cans of San Marzano peeled tomatoes
  • 1 yellow onion
  • 3 garlic cloves minced
  • 1/2 tsp red pepper flakes adjust to your spice level
  • 2 cups vegetable broth
  • 1 Tbsp dried basil
  • 1 tsp powdered onion
  • 1 tsp powdered garlic
  • 3-4 fresh basil leaves
  • 4 oz of goat cheese or cream cheese

Instructions

  • With a little oil, saute your onions until translucent. Add in the garlic and red pepper flakes. Stir those around a bit to get fragrant.
  • Add in the tomatoes and mash those a bit to release the juices. Add the broth, dried basil, onion and garlic powders, and some salt and pepper to taste. Let that simmer for at least 40 minutes.
  • Turn off the heat and use an immersion blender to puree the soup. Be careful of splashes, it’s hot! Once it’s a texture to your liking, give the basil a rough chop and add it in. Stir in the cheese until melted. You can simmer the soup again if you need more heat to melt the cheese.
  • Taste the soup and make sure the seasoning is just right. Enjoy!
Michelle

Michelle

Michelle is the mom of a very active 9 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com
Michelle

About the author

Michelle

Michelle is the mom of a very active 9 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com

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