Rich and Creamy Tomato Soup

Makes a full lunch or a tantalizing appetizer.

Rich and creamy with a slight spicy heat, this soup really satisfies. It’s also simple to make: just blend the ingredients with an immersion blender, and let it simmer for 30+ minutes.

I added some shrimp to my lunch above, which should be your cue to add any proteins you would like into your soup as well. I recommend that you cook or reheat a cooked meat like seafood, chicken or pork, and add it in the center of the bowl. This is a great way to modify your macros on any given day.

You can freeze this soup in individual portions for easy lunches.

Makes 5 servings.
Calories: 380
Fat: 36 g
Net Carbs: 7 g
Protein: 4 g

1 large can diced tomatoes
2 tbsp minced garlic
1 bouillon cube
1/2 cup butter
4 cups chicken broth
1/2 cup heavy cream
1 tbsp sugar replacement
2 tsp basil
1/2 tsp red pepper flakes
1 tsp oregano
salt and pepper, to taste

Use your slow cooker, if you have one, on a soup setting. You can also use your stovetop.

Combine all ingredients in your pot, and blend with an immersion blender. Simmer for 30 minutes before serving. If preferred, you can keep this warm on a low setting (in your slow cooker) so it is ready for dinner.

In the video below, I add less broth, but I recommend adding more to have more volume in your soup.