Creamy Tomato Soup

Adapted from a recipe by Melissa Sevigny on her “I Breathe I’m Hungry” blog, this recipe is comfort food heaven! Great with a grilled cheese “sandwich” made by melting Kerrygold aged cheddar on a crispy keto waffle.

Creamy Tomato Soup 
Six 1-cup servings // 220 calories, 4 net carbs

1 can (28 ounces) San Marzano whole plum tomatoes (their taste is superior)
2 cups organic chicken bone broth
1/2 teaspoons sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon Kerrygold butter
8 ounces mascarpone cheese
(Substitution: 6 oz. warmed grass-fed full-fat cream cheese blended with 1.5 oz. grass-fed heavy cream and 1.5 T. grass-fed sour cream)
Optional: add a dollop of pesto

Combine the canned tomatoes, chicken bone broth, 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. 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. Enjoy!

Store any leftovers in a covered container in the refrigerator for up to 5 days, or in the freezer for up to three months.