Low Carb Tomato Basil Soup

Name: Low Carb Tomato Basil Soup Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 3 Italian tomato Red Ripe Tomatoes; 2 clove Garlic; 1 1tsp Olive Oil; 1 dash Salt; 1 dash Pepper black; 1 tbls + 1 tsp Water tap; 1 tbsp + 1 tsp Heavy Whipping Cream; 3 leaves Basil about 2 tsp chopped; 1 tsp Cheese Frigo Shredded Parmesan Cheese (1/4 cup)

Minutes to Prepare: 25
Minutes to Cook: 15

Number of Servings: 1

Ingredients

3 Italian tomato Red Ripe Tomatoes 2 clove Garlic 1 1tsp Olive Oil 1 dash Salt 1 dash Pepper, black 1 tbls + 1 tsp Water, tap 1 tbsp + 1 tsp Heavy Whipping Cream 3 leaves Basil, about 2 tsp chopped 1 tsp Cheese, Frigo Shredded Parmesan Cheese (1/4 cup)

Directions

Preheat oven to 400F. Cut 2 tomatoes in 1 inch chunks. In a small bowl, toss tomato chunks with olive oil and 2 of the grated garlic. Place tomatoes in a single layer on foil lined and sprayed cookie sheet. Roast in oven for about 20 minutes, until skin is blistered. Place in a blender. While those tomatoes are roasting, poke a fork into the third tomato and over the flames on the stove top "fire roast" the tomato until the skin is semi charred and blistered. Chop third tomato and place it in a blender along with any juices from cutting it. Puree the tomatoes. Place them in a small pan and add water. Season with salt and pepper to taste. Simmer for about 5 to 10 minutes. Cut fresh basil leaves. Add basil, last grated garlic clove, and heavy cream to pot. Simmer a few minutes more. Pour into soup bowl garnish with shredded Parmesan cheese. Serve. Enjoy.

Serving Size:�1 Serving

Servings Per Recipe: 1

Nutritional Info Amount Per Serving