CREAMY TOMATO SOUP
2 tablespoons butter
1/2 cup onion, 2 3/4 ounces
28 ounce can diced tomatoes
2 cups chicken broth, homemade preferred
1 cup heavy cream
Salt and pepper, to taste
2 tablespoons parsley, minced, optional
In a 3-quart pot, sauté the onion in butter until tender. Add the tomatoes and broth; bring to a boil. Simmer 5 minutes. Puree with a stick blender until smooth. Stir in the cream and adjust the seasoning. Stir in the parsley and serve at once.
Makes 6 cups or 6-8 servings
Freezing not recommended Per 1/6 Recipe: 180 Calories; 15g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 135 Calories; 11g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
QUICK TOMATO SOUP
8 ounce can tomato sauce
1/2 cup water
1/4 cup heavy cream
1 teaspoon granular Splenda
Mix all of the ingredients in a microwaveable bowl, cover and microwave until hot.
Makes 4 small servings or 1 1/2 cups soup
Freezing not recommended
Per Serving: 66 Calories; 6g Fat; 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This tastes a lot like Campbell's tomato soup, but does have quite a few carbs for such a tiny serving. I tried adding an extra 1/2 cup water to make the servings larger, but it tasted diluted and thin.
Definitely not suitable for induction use in OWL only.