Keto Creamy Tomato-Basil Soup with “Grilled Cheese” Crackers

Ingredients

• 28 oz whole plum tomatoes canned
• 1 tsp basil leaves, dried
• 1 tsp onion powder
• 1/2 tsp garlic powder
• salt
• pepper
• 2 tbsp granulated erythritol-based sweetener
• 1 tsp apple cider vinegar
• 4 oz grated cheddar cheese

Instructions

1. Place an oven rack in an upper position in the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium pot, combine the canned tomatoes, basil, onion powder, garlic powder, and 1-1/2 cups water, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil over medium-high heat, then lower to a simmer for 5 minutes, remove the pot from the heat and let it cool for 5 minutes.
3. Carefully transfer the tomato mixture to a blender. Add the butter and cream cheese and blend the soup to a fine texture. Return the blended soup to the pot and warm it over low heat for 10 minutes. Stir in the sweetener, and apple cider vinegar.
4. Meanwhile, make the “grilled cheese”: On the prepared baking sheet, divide the cheese into 12 even little piles. Bake until melted in the middle and crispy at the edges, 5 to 7 minutes. Using a spatula, immediately transfer the crackers to a plate to cool.
5. To serve, divide the soup between 4 bowls and serve each with 3 “grilled cheese” crackers.