Ingredients
– 2 tablespoons butter
– 1 medium onion onions
– 2 cloves garlic cloves
– 1 can (28 ounces) canned roasted tomatoes with their liquid
– 2 tablespoons pesto
– 1 cup water
– 1 tablespoon low-sodium concentrated chicken broth paste
– 1 teaspoon Italian seasoning
– xanthan gum as a thickener (or 1 tablespoon unflavored collagen powder)
– 4 ounces cream cheese
– 1/2 cup heavy cream (or 1/2 cup coconut milk for paleo or dairy-free)
– 1/4 cup grated parmesan cheese
– salt to taste
– pepper to taste
Instructions
1-First, heat the butter in a large saucepan over medium-low heat.
2-Next, sauté the onions and garlic until they become translucent, which takes about 5 minutes.
3-Then, add the canned roasted tomatoes with their liquid, pesto, water, low-sodium concentrated chicken broth paste, and Italian seasoning, and cook the mixture for 10 minutes to blend the flavors.
4-After that, remove from heat and blend in the xanthan gum, cream cheese, heavy cream, and grated parmesan cheese using an immersion blender or a standard blender until the soup is smooth, which takes about 1 minute.
5-Finally, season with salt and pepper to taste, and serve immediately for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥣 Store soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
🌿 Xanthan gum acts as a zero-carb thickener; omit for a thinner soup.
🍅 To reduce acidity, add keto-friendly sweeteners sparingly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: American
- Diet: Keto, Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 203 kcal
- Sugar: 3 g
- Sodium: 948 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Carbohydrates: 9 g
- Protein: 5 g