Kicked-Up Tomato Soup (Low-Carb, Real Flavor)

Ingredients

• 2 Tbsp butter (or butter + olive oil combo)

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 Tbsp tomato paste

• 1 can (28 oz) whole peeled tomatoes

• 1 can (14–15 oz) fire-roasted diced tomatoes

• 1 can (14–15 oz) crushed tomatoes

• 1 1/2 cups bone broth

• 1/2 cup heavy cream

• 1 tsp salt (start here, adjust later)

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp dried thyme or basil

• 1/4 tsp cinnamon

• 1–2 tsp balsamic vinegar OR red wine vinegar

• 1 tsp Worcestershire

Instructions

1. Melt butter over medium heat in a heavy pot.

1. Add diced onion with a pinch of salt and cook 8–10 minutes until soft and lightly golden.

1. Add tomato paste, cook 1–2 minutes until the paste darkens slightly and smells rich, then add garlic.

1. Add all canned tomatoes with their juices.

1. Break up the whole tomatoes in the pot.

1. Add broth, spices, vinegar, and Worcestershire.

1. Simmer uncovered 25–30 minutes, stirring occasionally.

1. Blend with an immersion blender until smooth (or leave slightly chunky if you like texture).

1. Use secret additive as shown in video

1. Stir in heavy cream and gently warm—don’t boil.

1. Taste and adjust salt

1. Enjoy!