From the Kitchen: Creamy Herbed Garden Tomato Soup (low-carb)

Today, I canned tomato sauce from my garden tomatoes. My canner holds seven pint jars... and I had eight pints of sauce. So there sat that lonely extra pint, waiting for me to figure out what to do with it.

I decided to try something I’ve never made before — tomato soup.

But I didn't want Campbell's-style tomato soup. I wanted something creamy, savory, and herby with a little more depth of flavor.

And, y'all... this one's a keeper.

The homemade tomato sauce gets simmered with chicken broth, plenty of garlic, oregano and thyme, then finished with heavy cream and freshly shredded Parmesan. It's creamy without being overly heavy, and the herbs give it such a wonderful flavor.

I paired it with a small turkey sandwich and some fresh cantaloupe, and it made the perfect light meal.

Who knew the pint that wouldn't fit in the canner would turn into a brand-new recipe? 😂

Creamy Herbed Garden Tomato Soup

Ingredients

• 1 pint tomato sauce

• 1 cup chicken broth

• 1½ tsp garlic powder

• 1 tsp oregano

• ½ tsp thyme

• Salt and pepper, to taste

• Sugar, to taste, to cut the acidity (sugar will add carbs)

• ½ cup heavy whipping cream

• ¼ cup freshly shredded Parmesan cheese

Directions

Combine the tomato sauce, chicken broth, garlic powder, oregano and thyme in a saucepan. Season with salt and pepper.

Simmer gently for 15–20 minutes, allowing the herbs to flavor the soup. Taste and add sugar as needed to soften the acidity of the tomatoes.

Reduce the heat to low. Stir in the heavy whipping cream and freshly shredded Parmesan. Heat gently until the Parmesan has melted and the soup is hot and creamy. Don't bring it to a hard boil after adding the cream.