Low Carb Tomato Cream Soup

Tomato soup with ginger brings change to the plate, fresh ginger refines the recipe! This fresh tomato soup is suitable as a appetizer as well as a main meal. Besides, it’s a quick recipe.

Ingredients for 4 portions

• 1 kg sun-ripened BIO tomatoes
• 2 shallots
• 2 cloves of garlic
• 500 ml vegetable stock
• 70 g butter
• 5 sprigs thyme
• 2 bay leaves
• 1 piece ginger
• juice of half a lemon
• 3 tbsp olive oil
• 2 tsp Xucker
• nutmeg
• sea salt
• Colourful pepper

Instructions

1. Cut tomatoes into pieces – peel and chop garlic, shallots and ginger – heat butter and oil in a pot and sauté garlic with shallots – add tomatoes and sauté – deglaze tomatoes with stock.
2. Add bay leaves, ginger and thyme to the soup and simmer for 15 – 20 minutes on medium heat – cover and let simmer – season soup with freshly grated nutmeg, lemon juice, xucker, salt and pepper.
3. Remove the thyme and puree the soup with a hand blender – then pass the soup through a sieve – Passing through the sieve reduces the number of grams of tomatoes from 1 kg to only about 600 g and thus also the number of carbohydrates.

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Preparation time: 45 minutes

Nutrition facts: Calories 244, Carbohydrtaes 4,6 g,  Protein 1,9 g, Fat 20,9 g

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Recipe by Amanda

Photo by nblxer