... and Keep It Totally Low Carb!
Michael and I are looking for an easy, yet filling dinner that hits the spot. What’s better than that than a long-time comfort meal of grilled cheese and cream of tomato soup? I can hear you now, so how in the world are you going to keep that low carb? Here’s how!
Let’s start off with your grilled cheese sandwich! You can make it from scratch, including the bread like thousands do every week with my Ooey Gooey Grilled Cheese:
What's better than sliced bread? How about gluten free low-carb sliced bread made into ooey-gooey grilled cheese sandwiches? AND you can make it from scratch in less than 10 minutes! Even making the BREAD!
OR you can make my 3-minute/3-Carb Sandwich and just leave out the ham, although it’s really yummy with it:
Dying to wrap your hands around an honest to goodness grilled cheese (or ham & cheese) sandwich on a low-carb diet? You can! Make this 3-carb sandwich in under 5-minutes!
OR you can be lazy like I am today and make yours, like me, with some ThinSlim bread! The stuff is really very good and at only one net carb a slice, very low carb! You can read my review and decide for yourself! I am just using pre-packaged cheese slices and we have a simple yet satisfying meal.
The one drawback of living a low carb lifestyle is not being able to have an honest to goodness, slap some lunch meat between two slices of bread sandwich... well NO more! ENJOY your sandwich guilt free!
Once you decide how you want to make your grilled cheese sandwich the soup’s a piece of … well, not cake but really good soup!
- 3 TBSP butter
- ¼ of a small onion minced
- 1 - 2 cloves of minced garlic
- 2 cups chicken broth made with Knorr brand bouillon and water or prepared broth
- 2 cups tomato broth made with Knorr brand bouillon and water
- 2 -15 ounce cans of diced tomatoes
- 1 cup heavy cream
- Salt, pepper and dried basil to taste
- Preheat oven to 350°F.
- Melt butter in the bottom of a 3 quart dutch oven/pot.
- Sauté onion and garlic until fragrant but not brown.
- Add diced tomatoes and both prepared bouillons and allow to come to bubble.
- Add cream and seasonings.
- Cream with an immersion stick blender.
- Put uncovered in oven at 350°F to cook for 45 minutes to an hour for flavors to blend and to thicken.
- If you want it thicker you can allow to cook longer to naturally thicken or use arrowroot starch or xanthan gum to thicken and allow to cook another 15 minutes.
- Serve with fresh basil chiffonade and sour cream if desired.
Net carbs are going to be determined by the canned tomatoes you buy to use. Look for ones that are low in carbs and your whole recipe will keep you on track to stay under 20 net carbs per day. You will have a small amount of carbs in the onion, again depending on the size and kind you opt to use. The heavy whipping cream will contribute 6.6 carbs to the total recipe.
My batch was about 20 net carbs for the whole batch which once it cooks down is about 8 cups. That makes mine 2.5 net carbs per cup or 5 net carbs if I eat a bowl, or 1/4 of the recipe.
Very filling and very delicious! Enjoy!
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.