Keto Tomato Basil Soup
1 can (28 ounces) whole plum tomatoes (San Marzano preferred) 2 cups filtered water 1 1/2 teaspoons coarse kosher salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon butter 16 ounces mascarpone cheese 1 teaspoon powdered erythritol 1 teaspoon apple cider vinegar 1/4 teaspoon dried basil leaves 1/4 cup prepared basil pesto Directions
Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan. Bring to a boil over medium-high heat and then simmer for 2 minutes. Remove from the heat and puree with an immersion blender until smooth (or transfer to a traditional blender and blend, then return blended soup to the pan.) Return to the stove and add the butter and mascarpone cheese to the soup. Stir over low heat until melted and creamy – about 2 minutes. Remove from the heat and stir in the sweetener, apple cider vinegar, dried basil, and pesto.