Tomato Soup al Pesto

I have never liked how sweet canned tomato soup was.  Wouldn’t eat the stuff as a child.   But for some strange reason, I was craving tomato soup today and thought I can must make mine from scratch……..even better!  Made it a little different though.  It was thick and very flavorful.  Cream can be added for extra richness, but that is not used or included here.  This is Atkins Induction friendly at all phases and Keto friendly as well.  Paleo and Primal folks can have this delicious soup, too.

INGREDIENTS:

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

12 oz. cauliflower, cooked and well-drained ( 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 as shown, a sprinkle of Parmesan cheese, or a sprinkle of parsley.  This would pair nicely with a salad and a piece of your favorite low-carb garlic bread.

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

116 cals, 6.2g fat, 11.8g carbs, 3.9g fiber, 7.4g NET CARBS, 3.5g protein, 174 mg sodium