Low Calorie Crock Pot Tomato Soup
  • 28 oz can of whole tomatoes with juice
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 2 cans chicken broth (or vegetable broth)
  • 1 tbsp olive oil
  • 1 tsp thyme
  • ¼ cup fresh basil
  • 1 bay leaf
  • 2 tsp butter
  • 2 tbsp flour
  • ⅓ cup Parmesan cheese
  • 1¾ cup milk (warmed)
  • salt and pepper to taste
  1. In a large skillet over med/high heat oil, carrots, celery, and onion for 5 mins, then add to crock pot.
  2. Pour the juice from the tomatoes into the crock pot, and crush the tomatoes gently, add them into the crock pot.
  3. Then add your broth, thyme, basil, and bay leaf. Cook on low for 6 hours.
  4. Blend the soup until smooth. (Note: Be careful if you are using a blender. Hold the top of the blender down firmly, I had an explosion in my kitchen haha)
  5. In a saucepan, melt the butter over low heat and add the flour, stir constantly for 4 mins and whisk in your warm milk and a cup of soup. Then return the mix to the crock pot.
  6. Add your cheese and salt and pepper, cook for 30 more mins.
  7. Pour soup into a bowl and serve!
Recipe by Real Advice Gal at https://madamedeals.com/low-calorie-crock-pot-tomato-soup/