1-Getting started: Getting started with this keto tomato soup is straightforward and fun, taking just about 21 minutes total, including 5 minutes of prep, 15 minutes of cooking, and 1 minute of blending. Begin by melting 2 tablespoons of butter in a large saucepan over medium-low heat, then add 1/3 cup of thinly sliced onion and 3 minced garlic cloves, sautéing them for about 2 minutes until they become translucent and fragrant.

2-Next, stir in the two 14.5-ounce cans of diced roasted tomatoes with their liquid, 2 cups of water, 1 tablespoon of low-sodium concentrated chicken broth paste, 2 tablespoons of pesto, 1 teaspoon of Italian seasoning, and 1 teaspoon of salt. Let the mixture simmer for 10 minutes to blend the flavors beautifully.

3-For blending, if you’re using a regular blender, carefully transfer the hot mixture to it, then add 1/2 teaspoon of Xanthan Gum, 2 ounces of cream cheese, 1/2 cup of heavy cream, and 1/4 cup of grated Parmesan cheese before blending until smooth. Season with salt and serve immediately for a fresh taste.

4-Alternatively, with an immersion blender, add the Xanthan Gum, cream cheese, heavy cream, and Parmesan directly into the pot and blend until smooth, then season with salt and serve.