Keto Tomato Bisque Soup

Name: Keto Tomato Bisque Soup
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 1/2 cup diced celery; 1 pinch salt; 3 cloves garlic, chopped; 1 (32 ounce) container chicken broth; 1 (28 ounce) can crushed San Marzano tomatoes; 1/2 teaspoon paprika; 1 pinch cayenne pepper, or to taste; salt and freshly ground black pepper to taste; 3 tablespoons unsweetened shredded coconut; 1/2 (1 gram) packet sugar substitute; 1/2 cup heavy whipping cream; 2 tablespoons heavy whipping cream; 2 tablespoons thinly sliced fresh basil leaves

15 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth
1 (28 ounce) can crushed San Marzano tomatoes
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
3 tablespoons unsweetened shredded coconut
1/2 (1 gram) packet sugar substitute
1/2 cup heavy whipping cream
2 tablespoons heavy whipping cream
2 tablespoons thinly sliced fresh basil leaves

Directions

1

Heat olive oil in a large pot over medium heat. Add onion, celery, garlic, and 1 pinch salt; cook and stir until onion is softened, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2

Pour chicken broth and crushed tomatoes into the pot with the onion mixture. Increase heat and bring to a simmer. Stir in paprika, cayenne pepper, and black pepper. Reduce heat to low; add shredded coconut. Simmer until vegetables are tender and soup is thickened, 35 to 45 minutes. Add sugar substitute.
3

Remove soup from heat and blend in the pot using an immersion blender until smooth. Whisk in 1/2 cup heavy cream. Top each serving of soup with the remaining heavy cream and 1 teaspoon basil.