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Cream of Tomato-Basil Soup Recipe

Atkins Cream of Tomato-Basil Soup
Net Atkins Count ™
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 tablespoon Unsalted Butter Stick
  • 7 medium (4-1/8" long) Scallions or Spring Onions
  • 2 clove Garlic
  • 2 cup Red Pack Whole Peeled Plum Tomatoes
  • 2 cup Chicken Broth, Bouillon or Consomme
  • 16 tbsp Basil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 1/2 tbsp Heavy Cream
  • 1 fl oz (no ice) Brandy
  • 2 tbsp Tomato Paste


  1. Melt butter in a large saucepan. Add diced scallions and minced garlic; cook over medium heat until scallions are softened, stirring frequently.
  2. Add strained tomatoes, broth, sliced basil leaves, pepper and salt; bring to a boil. Reduce heat to low; cover, and simmer 20 minutes, stirring occasionally. Remove from heat. 
  3. Transfer tomato mixture, in batches, to a blender, and carefully pulse until basil is finely chopped. Return to saucepan. Stir in cream, brandy and tomato paste. Heat over low heat until very hot. Do not boil.
  4. Divide between serving bowls, garnish with basil leaves, and serve.

Cooking Tip

To cut scallions, start at the white end and cut off the root. Slice thin and on the diagonal most of the way up, discarding the ends if they don't feel as crisp.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.