Low Carb Tomato and Basil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g tomato (s), ripe
- 20 g butter
- 1 shallot (s)
- 1 clove garlic
- 250 ml vegetable stock
- 4 teaspoons olive oil
- 8 basil leaves
- salt and pepper
- some sugar, (better stevia)
Print Recipe
Pin Recipe Instructions
- Score the tomato skin crosswise at the base of the stem and dip briefly in boiling water, rinse with cold water. Then peel off the tomato skin and then dice the peeled tomatoes.
- Peel and finely chop four basil leaves, shallot and garlic.
- Melt the butter in a saucepan, add the shallot and garlic cubes. After sautéing briefly, put the tomato pieces in the pot and sauté briefly, then pour in the broth. Cover the soup and let it simmer for 10 minutes. Puree the soup and pour through a fine sieve to remove pieces of shallot and tomato seeds. Stir in the finely chopped basil. Now season with salt, pepper and, if necessary, sugar or stevia. Divide the soup on four plates, garnish with 1 teaspoon of olive oil and 1 basil leaf each.
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