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Cream of Tomato Soup

Fire Roasted Tomatoes give this soup a little more depth compared to a can of Whole Tomatoes, but both work just fine in this recipe. Brands with the same Carb count (4 CHO/1/2 CUP/125 ML) are available.

Course Appetizer, Lunch
Cuisine American
Keyword Chicken Stock, Cream, Fire Roasted Tomatoes

Ingredients

  • 28 oz (796 ml) Fire Roasted Tomatoes (4 CHO/1/2 CUP/125 ML) 25.47 CHO
  • 2 cups chicken stock 0 CHO
  • 1 tsp. (4 gr) sugar 4 CHO
  • ¼ tsp. baking soda 0 CHO
  • 1 cup cream 0 CHO
  • ¼ tsp. Salt 0 CHO
  • ¼ tsp. Pepper 0 CHO
  • Herbs to garnish 0 CHO

TOTAL CHO 29.47 CHO

  • TOTAL WEIGHT 1022 GRAMS
  • 29.47 CHO DIVIDED BY 1022 GRAMS = .028 CHO/GRAM
  • 1 CUP = 212 GRAMS (.028 CHO x 212 GRAMS) 5.93 CHO/CUP

Instructions

  1. Add tomatoes, stock, sugar, soda, salt and pepper.
  2. Bring to a boil, reduce heat and simmer almost completely covered for 45 minutes. *Leave lid open about ½ inch.
  3. Remove soup from heat and let rest for 5 minutes, uncovered. Blend soup stock until smooth in 3 batches (about 1 minutes per batch).

  4. Meanwhile, heat cream in a small sauce pan; very gently over low heat on the stove.

  5. Return tomato stock to saucepan.
  6. Stir continually while slowly adding cream. Warm without boiling.
  7. Adjust Seasoning and garnish if desired.
  8. *To reheat do so very slowly until near boiling, but do not boil or the cream will separate.