Creamy Tomato Soup Low Carb Food

CREAMY KETO TOMATO SOUP- ONLY 15 MINUTES!

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.

CREAMY TOMATO SOUP - LOW CARB

Steps:

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

CREAMY LOW CARB TOMATO SOUP

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.

CREAMY TOMATO SOUP

Steps:

• If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
• In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
• Serve hot, with a handful of cheese sprinkled on the top of each serving.

LOW-FAT "CREAM" OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent.
• Remove from the heat.
• Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
• Return to the heat and add salt and pepper to taste.
• Cook until just boiling add cream cheese and whisk until smooth.
• Serve immediately.
• Or cool completely and freeze in rigid containers.
• To reheat: Thaw in fridge and warm in microwave or on stoptop.