Creamy Tomato Basil Soup With Parmesan
Keto Creamy Tomato Basil Soup with Parmesan is a delicious low-carb creamy soup with a sweet basil taste! A perfect tomato soup with only 7g of carbs!
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Servings: 8
Net Carbs: 7g
Ingredients
Basil Pesto
- 4 ounces Basil leaves 2 cups, packed
- 1 cup Pine nuts toasted
- 1 cup Parmesan cheese grated
- 5 cloves Garlic
- 2 teaspoons Sea salt
- 1 ½ cups Olive oil extra virgin
Soup
- 4 tablespoons Butter
- 3 stalks Celery chopped
- ½ cup Onion chopped
- ½ tablespoon Oregano
- 56 ounces Cento tomatoes
- 16 ounces Heavy cream
- ½ cup Sherry
- Sea salt to taste
Instructions
- Put basil, pine nuts, parmesan, garlic, and olive oil in a blender and blend to make pesto. You can also use 1 1/2 cups pre-made pesto.
- Melt butter in stock pot and sauté onions and celery until softened (about 5 minutes).
- Transfer onions, and celery, and pesto to a crock pot. Add tomatoes and juice, oregano, and sherry and cook on high for 4-6 hours.
- Blend soup in batches in a blender or food processor until smooth - transfer to stock pot.
- Add heavy cream and cook for 30 minutes. Garnish with parmesan cheese and serve hot.
Notes
You can substitute 1 1/2 cups of pre-made (Costco) basil pesto instead of making homemade. Soup can be made entirely in the stock pot instead of a crock pot - cut the cooking time down to 2 hours on a low simmer.
Nutrition
Calories: 770kcal | Carbohydrates: 10.9g | Protein: 12.8g | Fat: 75.1g | Saturated Fat: 22.8g | Cholesterol: 90mg | Sodium: 642mg | Potassium: 333mg | Fiber: 4.1g | Sugar: 3.8g | Calcium: 210mg | Net Carbs: 7g