Keto Creamy Tomato Basil Soup

Heat olive oil in a large pot or Dutch oven over medium heat.

Add chopped onion and cook until softened, about 5-7 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes and broth. Bring to a simmer.

Reduce heat to low, cover, and let it simmer for 15 minutes to allow flavors to meld.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.

Return the soup to the pot. Stir in the heavy cream, fresh basil, salt, pepper, and erythritol (if using).

Heat gently for a few minutes until warmed through, but do not boil after adding cream.

Taste and adjust seasonings as needed. Serve hot, optionally garnished with extra fresh basil or a drizzle of olive oil.