Cheesy Low-Carb Tomato Basil Soup

Byzitouni

🛒 What You’ll Need

  • 28 oz Canned crushed tomatoes or roasted tomatoes 🍅
  • 2 cups Vegetable or chicken broth 🥣
  • ½ cup Heavy cream (for that signature silky texture!) 🥛
  • ¼ cup Fresh basil, chopped 🌿
  • 2 cloves Garlic, minced 🧄
  • 1 tbsp Olive oil 🫒
  • The Topping:
    • ½ cup Shredded mozzarella or parmesan cheese 🧀
    • Fresh cracked black pepper 🧂🖤

👩‍🍳 Instructions

  1. Sauté the Aromatics: In a large pot over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute). 🧄🔥
  2. Simmer the Base: Stir in your crushed tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to let the flavors meld. 🍅⏲️📈
  3. Make it Creamy: Stir in the heavy cream and fresh basil. For a completely smooth texture, use an immersion blender until velvety! 🌪️🌿🥛
  4. Seasoning: Add salt and a generous amount of fresh cracked black pepper to taste. 🧂🖤
  5. The Cheesy Finish: Ladle the hot soup into a bowl and immediately top with a big handful of shredded cheese as seen in the photo! 🥣🧀🤤
  6. Serve: Watch the cheese melt into the rich tomato base and enjoy every gooey spoonful! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Melty” Secret: Add the cheese while the soup is steaming hot so it creates those beautiful cheesy strands with every bite! 🧀🛡️💎
  • The “Low-Carb” Hack: Pair this with a toasted low-carb tortilla or a “chaffle” (cheese waffle) for the ultimate “Grilled Cheese and Tomato Soup” experience without the extra carbs! 🥪🎯✨

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