Use fresh tomatoes out of your garden, if you have them. Low sodium soup for salt-conscious folks.  The flavor of thyme does come through.  I love it, but if you don’t, either skip it or use parsley or hot pepper sauce instead.

1/4 cup chopped onion (50 mL)
2 tbsp butter (25 mL)
4 large ripe tomatoes, coarsely
  chopped, OR 6 plum tomatoes, chopped
3/4 cup water (175 mL)
1/4 cup whipping cream (50 mL)
1/4 cup sour cream (50 mL)
1 tsp thyme, OR less to taste (5 mL)
Liquid sucralose to equal 1 tsp sugar (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp onion salt (2 mL)

In large skillet, stir-fry onion in butter until softened.  Add tomatoes and cook until softened; about 10 minutes.  Allow tomato mixture to cool slightly and blend well in blender.  If desired, strain. 

In medium saucepan, pour tomato soup.  Add water, whipping cream, sour cream, thyme, liquid sucralose, black pepper and onion salt.    Heat soup to scalding.

Serve with grated Cheddar cheese or a dollop of sour cream.

Helpful Hints:  Add extra salt to taste, if desired.  For those who don’t care for thyme, substitute 1/2 tsp (2 mL) hot pepper sauce instead, or to taste.

Yield: 4 generous servings
1 serving
149.3 calories
2.0 g protein
13.0 g fat
1.7 g fiber
6.4 g net carbs 

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