Tomato keto cream soup

Keto-tomato soup turns out to be hearty and aromatic, it tastes like a classic tomato soup with cream and basil. To make the recipe keto friendly, heavy whipping cream and butter have been added to the recipe.

Ingredients

• medium tomatoes (4 cups chopped tomatoes)
• 1 tea spoon. salt
• 1 tea spoon. ground black pepper
• 1 tea spoon. garlic powder
• 2 cups vegetable broth
• 3 table. spoon. tomato paste
• 4 table. spoon. butter
• 1 glass of cream 30%
• 1 tea spoon. xanthan gum (optional for a thicker soup)
• ½ table. spoon. freshly chopped basil

Directions

1. Preheat oven to 220 degrees C. Line a large baking sheet with aluminum foil. Cut the tomatoes into quarters and place on a baking sheet. Sprinkle with salt, pepper and garlic powder. Bake for 20 minutes.
2. Remove the tomatoes from the oven and let them cool for 10 minutes, then add them to the blender bowl (along with the juices that come out). Chop the tomatoes until puree. This should take 30-40 seconds.
3. To remove seeds and skins, strain the tomato puree using a sieve.
4. Place a pot of strained tomato puree on the stove and heat over low heat. Add broth, tomato paste, cream, gum (if using), butter and simmer for 20 minutes, whisking occasionally.
5. After boiling, taste the soup and add salt, if necessary, stir and turn off the heat.
6. Add fresh basil and serve.