Low-carb tomato and basil soup

Ingredients for 4 servings:

• 800 g tomatoes, ripe
• 1 shallot(s)
• 1 clove(s) garlic
• 20 g butter
• 250 ml vegetable stock
• 4 tsp olive oil
• 8 basil leaves
• e.g. salt and pepper
• some sugar (preferably Stevia)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low-carb tomato soup with fresh basil

Make a cross-shaped incision in the tomato skin at the base of the stem and briefly immerse it in boiling water, then rinse it with cold water. Peel the tomato skin and dice the peeled tomatoes. Peel and finely chop four basil leaves, the shallot, and the garlic. Melt the butter in a saucepan and add the diced shallots and garlic. Sauté briefly, then add the chopped tomatoes to the pan and cook briefly, then add the stock. Cover and simmer the soup for 10 minutes. Purée the soup and pass it through a fine sieve to remove any bits of shallot and tomato seeds. Stir in the finely chopped basil. Season to taste with salt, pepper, and sugar or stevia, if desired. Divide the soup among four bowls and garnish each with 1 teaspoon of olive oil and 1 basil leaf.