2 Tbsp olive oil or butter

 ¼ cup chopped onion

2 cloves garlic

 ½ tsp salt

 ⅛ tsp black pepper

1 tsp pesto sauce — optional

½ tsp dried oregano

1 tsp dried basil

1 Tbsp tomato paste — optional 10 tomatoes, skinned, seeded and chopped — or two

14.5 oz cans of peeled tomatoes

1 tsp honey, sugar or erythritol — optional

3 cups water

 ⅓ Cup heavy cream

 ⅔ Cup feta cheese — crumbled


01. Heat olive oil (butter) over medium heat in a large pot (Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, pesto (optional), oregano, basil, tomato paste and water. Bring to a boil, then reduce to a simmer. Add sweetener.

02. Cook on medium heat for 20 minutes, until the tomatoes are tender and cooker. Using an immersion blender, blend until smooth. Add the cream and feta cheese. Cook for 1 more minute.

03. Add more salt if needed. Serve warm.


Calories 170

 Fat 13 g

Saturated Fat 8 g

 Cholesterol 43 mg

 Sodium 464 mg

Potassium 542 mg

Carbohydrates 10 g

Fiber 2 g

Sugar 6 g

Protein 4 g

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