Cream of Tomato-Basil Soup Recipe
4.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.1g
Protein
3.8g
Fat
2.1g
Fiber
85.9cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 tablespoon
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1 cup
-
2 clove
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2 cup
-
2 cup
-
1 cup(s)
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0 1/2 tsp
-
0 1/2 tsp
-
1 1/2 tbsp
-
1 fl oz (no ice)
-
2 tbsp
DIRECTIONS
- Melt butter in a large saucepan. Add diced scallions and minced garlic; cook over medium heat until scallions are softened, stirring frequently, about 4 minutes.
- Strain tomatoes, slice basil (setting some aside for garnish) and add along with, broth, pepper and salt to the saucepan; bring to a boil. Reduce heat to low; cover, and simmer 20 minutes, stirring occasionally. Remove from heat.
- Transfer soup, in batches, to a blender, and carefully pulse until basil is finely chopped, lifting one corner of the lid to allow steam to escape. Return to saucepan. Stir in cream, brandy and tomato paste. Heat over low heat until very hot. Do not boil.
- Divide between bowls (a heaping ¾ cup per serving), garnish with basil leaves, and serve.
Cooking Tip
To cut scallions, start at the white end and cut off the root. Slice thin and on the diagonal most of the way up, discarding the ends if they don't feel as crisp.