Step 1

Heat the butter on medium-high in a Dutch oven or soup pot until it's just melted, and then swirl it around the bottom of the pan.

Step 2

Add the onion and sauté for 3-5 or until the onions are limp and translucent. Add the garlic and sauté for about a minute more.

Step 3

In a blender, add in the cream cheese, tomatoes, bone broth, basil, and onion mixture, and blend on high for 30-40 seconds or until well blended. If you prefer a chunkier soup, don't blend as long or vice versa.

Step 4

Pour it all back into the Dutch oven or soup pot, and cook on high until it begins to boil then turn down the heat to medium-low so the soup simmers. Add salt, black pepper, and cayenne pepper (or red pepper flakes) to taste. Cover and simmer for 20-30 minutes.

Step 5

Ladle into bowls and serve with a swirl or dollop of sour cream and chopped fresh basil.

Step 6

SECRET TIP for Keto Grilled Cheese. Cut 1/2 inch slices of either Halloumi or Paneer cheese and spray or paint them with olive oil. Sprinkle with a little salt and pepper and grill. Serve with bowls of tomato soup.