Cream of Tomato-Basil Soup


6.5g
Net Carbs
Prep Time: 20 Minutes
Style: Italian
Cook Time: 30 Minutes
Phase: Phase 2

3.2g

Protein

24.4g

Fat

1.5g

Fiber

268

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 tbsp Unsalted Butter Stick
  • 7 medium (4-1/8" long) Scallions or Spring Onions
  • 2 clove Garlic
  • 2 cup Whole Peeled Plum Tomatoes
  • 2 cup Chicken Broth, Bouillon or Consomme
  • 16 tbsps Basil
  • 0.5 tsp Black Pepper
  • 0.5 tsp Salt
  • 1.5 tbsp Heavy Cream
  • 1 fl oz (no ice) Brandy
  • 2 tbsp Tomato Paste

DIRECTIONS

  1. Melt butter in a large saucepan. Add scallions and garlic (minced); cook over medium heat until scallions are softened, stirring frequently.
  2. Add strained tomatoes, broth, sliced basil leaves, pepper and salt; bring to a boil. Reduce heat to low; cover, and simmer 20 minutes, stirring occasionally. Remove from heat. 
  3. Transfer tomato mixture, in batches, to a blender, and carefully pulse until basil is finely chopped. Return to saucepan. Stir in cream, brandy and tomato paste. Heat over low heat until very hot. Do not boil.
  4. Divide between serving bowls, garnish with basil leaves, and serve.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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