Ingredients List
1(28 oz) can whole plum tomatoes (such as San Marzano tomatoes)1 tspdried basil leaves1 tsponion powder1/2 tspgarlic powder1½ cupswater1½ tspsea salt½ tspfreshly ground pepper2 Tbspbutter8 ozcream cheese1 Tbspgranulated erythritol-based sweetener1 tspapple cider vinegar4 ozgrated cheddar cheese
Instructions
Place an oven rack in an upper position in the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium pot, combine the canned tomatoes, basil, onion powder, garlic powder, and the water, salt, and pepper. Bring to a boil over medium-high heat, then lower to a simmer for 5 minutes, remove the pot from the heat and let it cool for 5 minutes.
Carefully transfer the tomato mixture to a blender. Add the butter and cream cheese and blend the soup to a fine texture. Return the blended soup to the pot and warm it over low heat for 10 minutes. Stir in the sweetener, and apple cider vinegar.
Meanwhile, make the “grilled cheese”: On the prepared baking sheet, divide the cheese into 12 even little piles. Bake until melted in the middle and crispy at the edges, 5 to 7 minutes. Using a spatula, immediately transfer the crackers to a plate to cool.
To serve, divide the soup between 4 bowls and serve each with 3 “grilled cheese” crackers.
