Ok I was playing with a tomato soup recipe I found on here. It came out pretty decent, still a little tart, but that may have been cause they were a variety of homegrown tomatoes. Anyway, here's what I came up with.
Any tips or suggestions people have I will gladly take.


Cream of Tomato Soup

3 TBS butter
1/2 chopped onion
2 C chopped tomato
1/2 heavy cream
salt and pepper, to taste

Saute onion on medium in butter till translucent. Add tomato and cook approximately 10 minutes. Cool slightly then blend till smooth. (I should have strained it at this point, if you don't you will have some small pieces of skin, but if you want smooth, strain it.) Place in saucepan and slowly add cream, heating on low heat. Add salt and pepper. Taste. Add approximately 1/4 to 1/2 packet of splenda if tart. If still tart add a very small smidgen of baking soda.

Makes 4 to 5 1/2 cup servings.
Total recipe 27 g carb, 5 g fiber.
So 5.5 g carbs per serving at 4 servings, 4.5 g carbs at 5 servings.

I just invented this after trying to duplicate President's Choice "Cream of Tomato With Parmesan and Basil" soup, which is loaded with flour carbs. It turned out really well!

1 Tbsp Butter
2 Tbsp Chopped onion
1/2 cup stock or water
2 medium tomatoes, coarsely chopped
1/2 tsp basil, or to taste
1/4 cup cream
1/4 cup grated parmesan cheese

Saute onion in butter. Add stock, bring to boil (I used water from boiling veggies earlier in the day.) Add tomatoes and basil, simmer 5 min or until soft. Remove from heat. With blender, purree to desired consistancy. Return to heat. Stir in cream and cheese, heat just until hot. Makes two servings. Enjoy!

For entire recipe: cal=385, fat=31g, carb=15g, protein=14g.

Kristine this sound fabulous. It is a bit hot in Texas right now for soup however as soon as the weather cools down I am making this!

My hubby and I both LOVE tomato soup.

Heh - it's hot here, too, but my b/f cranks up the air conditioner to "polar" and I freeze. I love my tomato soup, too. Well, I'm now convinced that you don't need the flour to make a nice creamy soup.

(Now I just have to figure out how to get pulverized tomatoes off the walls. )

Cheers!

hi i love the soup but is carb=15g is a lot atkins say carb by date 20g
so what i am new and lost

Autumn is coming and with that I look forward to warm soups on those cold evenings after work. I am planning on fixing this. Thank you for sharing.

Hey Goldenlady, sorry I didn't notice your post sooner. Anyway, that 15 g of carbs was for the whole recipe - I got two bowls out of it. Also, I forgot to subtract the fiber. Values *per bowl*:

194 cal, 16 g fat, 7 g protein, 7 g effective carb.

Simple and Quick Tomato Soup
Recipe by The Lazy Low carb Cook ( That's me! )

1 8 oz can tomato sauce (buy the lowest carb brand you can find)
1/2 c. water
1/4 to 1/2 c. heavy whipping cream (add more or less to adjust the thickness to your liking)
Basil to taste, either dried or fresh, whichever you prefer

Stir all ingredients together in saucepan, heating gently over medium heat. Serve.

I like various garnishes, depending on my mood at the time: crumbled bacon; a pat of butter; Oopsie rolls diced into cubes and fried until crispy; chopped chives; a light sprinkle of dillweed. Use your imagination!

Hey now that sounds delish!!!! I will definitely try it.

Thank you Kisal

Do let me know how you like it!

I will post my recipe for "Cream of Whatever Veggie You Need to Use Up" soup, too, as soon as I can find it.

I am all over this!! I have a bunch of tomato sauce I canned from this summer. Thanks Kisal.

This is killer yummy!

Thanks, Kisal. I know I need to get back to eating soups for lunch.

I made this with Muir Glen tomato sauce, no sugar or additives; easy and really good. I also used organic sun-dried tomato slices from the farmer's market. I think the cinnamon gives it a nice touch.

- Finely chop a couple of shallots or small onions or combination; saute in butter; add about 6 sun-dried tomato slices (or pieces of sun-dried tomato) and continue sauteeing until shallots/onions just begin to brown.

- Add one 8 oz. can tomato sauce plus a can of water.

Simmer on low heat for 10 minutes; add more water if it gets too thick.

Season with 1/4 t cinammon, 1/4 t black pepper.

I cooled and put it in the fridge overnight, heated it up the next day; before serving added a swirl of heavy cream.

I'm gonna try this out on my wife...she's an original connoisseur of cream of tomato, and she hasn't had a drop in the 10 weeks we've been eating LC. I'm guessing a little Italian Seasoning might find its way into the pot during the prep, depending on the cook's taste-tests, of course. Now, if I could just come up with a LC version of French Onion Fromage...!

Thanks for sharing!