Tomato Soup al Pesto

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Tomato al Pesto Soup

I was craving tomato soup today and made it quite different from how I usually make it.  It was thick and very flavorful.  Cream can be added for extra richness, but that is not included in the nutritional info here.  This is Atkins Induction friendly at all phases and Keto friendly as well.  Paleo and Primal folks can have this delicious soup, too.

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2    14-oz. can of diced tomatoes, no-salt added

12 oz. cauliflower, cooked and drained well (about ½ large head)

4 oz. onion, chopped

3 T. my pesto sauce

Salt and pepper to taste

DIRECTIONS:  Cook cauliflower in your usual manner, drain and pour into a bowl.  Cook tomatoes and onion in the same pot until very tender.    Add the cauliflower to the tomatoes and onion.  Add the 3T. pesto sauce.  Either using a stick blender or a food processor (in small batches) pulse/blend until fairly smooth.  Add hot water if you find it too thick for your liking.  Serve garnished with a fresh basil sprig, a sprinkle of Parmesan cheese, or a little dollop more pesto set gently onto the center of the serving.  This would be good served with a salad and a slice of your favorite low-carb garlic bread.

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

116 calories

6.2 g  fat

11.8 g  carbs, 3.9 g  fiber, 7.4 g  NET CARBS

3.5 g protein

174 mg sodium

4 comments on “Tomato Soup al Pesto

      • It’s fine – I waited until your reply. Glad to know.

        Oh Peggy, last night I made your Thai Chicken Soup – wowee that is a five-star soup. I’m going to make it with a little leftover turkey next week and listen to the kids rave over it! Thank you so much.


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