Use fresh tomatoes out of your garden, if you have them. Low sodium
soup for salt-conscious folks. The
flavor of thyme does come through. I love
it, but if you don’t, either skip it or use parsley or hot pepper sauce
instead.
1/4 cup chopped onion (50 mL)
2
tbsp butter (25 mL)
4
large ripe tomatoes, coarsely
chopped, OR 6 plum tomatoes, chopped
3/4 cup water (175
mL)
1/4 cup whipping
cream (50 mL)
1/4 cup sour cream
(50 mL)
1
tsp thyme, OR less to taste (5 mL)
Liquid
sucralose to equal 1 tsp sugar (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp onion salt (2 mL)
In large skillet, stir-fry
onion in butter until softened. Add
tomatoes and cook until softened; about 10 minutes. Allow tomato mixture to cool slightly and
blend well in blender. If desired,
strain.
In medium saucepan, pour
tomato soup. Add water, whipping cream,
sour cream, thyme, liquid sucralose, black pepper and onion salt. Heat soup to scalding.
Serve with grated Cheddar
cheese or a dollop of sour cream.
Helpful Hints: Add extra salt to taste, if desired. For those who don’t care for thyme,
substitute 1/2 tsp (2 mL) hot pepper sauce instead, or to
taste.
Yield: 4 generous servings
1
serving
149.3
calories
2.0
g protein
13.0
g fat
1.7 g fiber
6.4
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: