Categories: keto
Ingredients
- 2 tbsp olive oil or butter
- 1/4 cup chopped onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp pesto sauce — optional
- 1/2 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
- 1/3 cup heavy cream
- 2/3 cup feta cheese — crumbled
Directions
- 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.
- 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.
- Add more salt if needed. Serve warm.