Ingredients
- 1 tablespoon olive oil
- 1/2 cup onions, diced
- 1 pound unpeeled tomatoes, diced
- 4 cups vegetable broth
- 3 tablespoons tomato paste
- 3 tablespoons Swerve or equivalent granulated sweetener
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy whipping cream
- Heat olive oil in a dutch oven or soup pot over medium heat.
- Add onions and cook until softened, 5 minutes.
- Add broth, tomatoes, tomato paste, sweetener, salt and pepper to the pan and bring to a simmer. Lower the heat and simmer for 30 minutes.
- Add soup to a blender and blend until smooth.
- Return to the pan, add cream and mix well.
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