Easy HF/LC cream of tomato soup
Melt butter in the bottom of a 2 qt sauce pan. Add chopped onion. I added salt, cayenne pepper (just a dash), and basil to the onions as they browned. Cook until translucent.
Add stock and bring to a boil for a few minutes. Add tomatoes. Reduce heat to simmer.
With an immersion blender (stick blender) blend until smooth, making sure to get all of the onion. With the blender running, slowly add the heavy cream.
Switch to stirring with a spoon. Taste and season until you get it where you want it. That’s it.
Serves two. 200 cal, 7 g carb, 18 g fat, 3 g pro per serving.
Tomatoes are carb-y. You can make cream of whatever following this same basic formula (without tomatoes the soup base has 3 g carb per serving). Recently I made cream of asparagus soup, subbing leftover asparagus for the tomatoes. Also it works with spinach, broccoli, mushrooms, or whatever I have on hand.
For variety I change up the spices. When I made cream of asparagus I added curry and cumin. When I made cream of mushroom I added thyme and tarragon. Garlic goes with everything. I always use salt and cayenne in the soup base.
Our friend is a gifted chef; almost everything I make is "pretty good but not as good as..." in my son's opinion. When he tried the tomato soup he said, “wow, I can’t believe you made this!” That's a complement.