Creamy Tomato Soup Low Carb Recipes

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CREAMY KETO TOMATO SOUP- ONLY 15 MINUTES!



Creamy Keto Tomato Soup- Only 15 Minutes! image

Keto Tomato Soup - Only 5 ingredients, that you probably already have handy in your kitchen, is all you will need for this tasty low carb tomato soup recipe! Super creamy and super easy, makes this a perfect soup recipe a go-to for days you need some comfort!

Provided by Jennifer Banz

Categories     Soup

Time 15m

Number Of Ingredients 6

24 oz Jar Marinara (click here to see my favorite brand)
1 Cup chicken Broth
1/2 Cup Heavy cream
2 Tablespoons Tomato paste
2 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon)
Kosher salt and pepper to taste

Steps:

  • Combine all of your ingredients in a medium size sauce pan.
  • Cook until all the ingredients have been cooked together throughly and bubbling. Should take about ten minutes.
  • Season with salt and pepper to taste. Serve.

Nutrition Facts : ServingSize 1 Cup, Carbohydrate 8 g, Protein 3 g, Fiber 2 g, Calories 240 kcal, Fat 21 g

CREAMY TOMATO SOUP - LOW CARB



Creamy Tomato Soup - Low Carb image

Make and share this Creamy Tomato Soup - Low Carb recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 (8 ounce) can tomato sauce
1/3 cup heavy whipping cream or 1/3 cup half-and-half cream
1/8-1/4 teaspoon italian seasoning
1/8-1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon Splenda sugar substitute
salt & pepper
1/2-1 ounce Velveeta cheese, cubed

Steps:

  • Add all the ingredients to a small pot.
  • Simmer on low heat until the cheese is melted.

Nutrition Facts : Calories 187.5, Fat 16.4, SaturatedFat 10.2, Cholesterol 59.9, Sodium 719.1, Carbohydrate 8.5, Fiber 1.8, Sugar 5.7, Protein 3.5

CREAMY LOW CARB TOMATO SOUP



Creamy Low Carb Tomato Soup image

Make and share this Creamy Low Carb Tomato Soup recipe from Food.com.

Provided by SEvans

Categories     Lactose Free

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup firm tofu, chunked (half pkg)
1 chopped onion
2 garlic cloves, chopped
1 teaspoon salt
3 cups vegetable stock
8 ripe tomatoes, chopped
4 bay leaves
1 teaspoon extra virgin olive oil
1/2 teaspoon fresh ground pepper
1 tablespoon sugar

Steps:

  • Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
  • Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
  • Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
  • Return to the heat to warm slightly and serve.

Nutrition Facts : Calories 92.1, Fat 2.3, SaturatedFat 0.4, Sodium 596.8, Carbohydrate 16.6, Fiber 3.6, Sugar 10.9, Protein 3.8

LOW-FAT CREAM OF TOMATO SOUP



Low-Fat Cream of Tomato Soup image

I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons chopped onion
1 ½ tablespoons white sugar
2 teaspoons salt
⅛ teaspoon ground cloves
½ teaspoon ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk

Steps:

  • Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 22 g, Cholesterol 3.5 mg, Fat 0.2 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 1582.6 mg, Sugar 19.9 g

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