Creamy Tomato Basil Soup

In a large pot or saucepan, heat the olive oil over medium heat. Add the diced onions and minced garlic. Sauté for about 3-4 minutes until the onions become translucent.

Pour in the diced tomatoes (with their juices) and chicken or vegetable broth. Stir to combine.

Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the tomatoes to soften.

Use an immersion blender or transfer the soup to a regular blender (in batches if needed) and blend until smooth.

Return the blended soup to the pot and place it over low heat.

Stir in the heavy cream, tomato paste, and dried basil. Continue to heat and stir until the soup is creamy and well combined.

Season the Creamy Tomato Basil Soup with salt and black pepper to taste. Adjust the seasoning as needed.

If desired, garnish your keto-friendly Tomato Basil Soup with fresh basil leaves for added flavor and presentation.