Ingredients:

2 tablespoons butter

1/2 cup onion, 2 3/4 ounces

28 ounce can diced tomatoes, undrained

2 cups chicken broth, homemade preferred

1 cup heavy cream

Salt and pepper, to taste

2 tablespoons parsley, minced, optional

Directions:

In a 3-quart pot, sauté the onion in butter until tender. Add the tomatoes, with their liquid, and broth; bring to a boil. Simmer 5 minutes. Puree with a stick blender until smooth. Stir in the cream and adjust the seasoning. Stir in the parsley and serve at once.

Makes 6 cups or 6-8 servings

Freezing not recommended

Per 1/6 Recipe: 180 Calories; 15g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Per 1/8 Recipe: 135 Calories; 11g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

Pasted from <http://www.genaw.com/lowcarb/creamy_tomato_soup.html>