Cheesy Low-Carb Tomato Soup


Step 1 Heat the oil in a large soup pot or dutch oven over medium high heat. Add the onion and garlic to the hot oil and cook until soft, about 5 minutes.

Step 2Add the crushed tomatoes, broth, and heavy cream and bring to a boil.

Step 3Add the grated cheese to the soup a little at a time until it’s fully melted into the soup. Use an immersion blender or transfer to a blender and blend until smooth.

Step 4Season with salt and pepper to taste. Serve immediately, or store refrigerated for up to 5 days.