I just invented this after trying to duplicate President's Choice "Cream of Tomato With Parmesan and Basil" soup, which is loaded with flour carbs. It turned out really well!

1 Tbsp Butter
2 Tbsp Chopped onion
1/2 cup stock or water
2 medium tomatoes, coarsely chopped
1/2 tsp basil, or to taste
1/4 cup cream
1/4 cup grated parmesan cheese

Saute onion in butter. Add stock, bring to boil (I used water from boiling veggies earlier in the day.) Add tomatoes and basil, simmer 5 min or until soft. Remove from heat. With blender, purree to desired consistancy. Return to heat. Stir in cream and cheese, heat just until hot. Makes two servings. Enjoy!

For entire recipe: cal=385, fat=31g, carb=15g, protein=14g.

Kristine this sound fabulous. It is a bit hot in Texas right now for soup however as soon as the weather cools down I am making this!

My hubby and I both LOVE tomato soup.

Heh - it's hot here, too, but my b/f cranks up the air conditioner to "polar" and I freeze. I love my tomato soup, too. Well, I'm now convinced that you don't need the flour to make a nice creamy soup.

(Now I just have to figure out how to get pulverized tomatoes off the walls. )

Cheers!

hi i love the soup but is carb=15g is a lot atkins say carb by date 20g
so what i am new and lost

Autumn is coming and with that I look forward to warm soups on those cold evenings after work. I am planning on fixing this. Thank you for sharing.

Hey Goldenlady, sorry I didn't notice your post sooner. Anyway, that 15 g of carbs was for the whole recipe - I got two bowls out of it. Also, I forgot to subtract the fiber. Values *per bowl*:

194 cal, 16 g fat, 7 g protein, 7 g effective carb.