August 24, 2018

Low Calorie Crock Pot Tomato Soup

Low Calorie Crock Pot Tomato Soup

Fall is here which means it's time for some great soup recipes. This low calorie crockpot tomato soup recipe is one of my favorite comfort food. It's creamy and so tasty.

Fall is right around the corner, and it is a perfect time to try out this low calorie crock pot tomato soup recipe! This soup was a family favorite over the weekend, and took minimal effort on my part to make! I also love that with this recipe you get about 10 servings, so my family of 4 can eat this twice. I froze the rest of the soup so I could eat it again another time! As most of you know, I’m living a low calorie lifestyle, so I’m always trying to find recipes that are not only good, but good for you, so I know you will enjoy this recipe at only 177 calories a serving! If you are a Weight Watchers participant, this soup only counts as 2 Weight Watchers points per serving.  

 Low Calorie Crock Pot Tomato Soup Recipe:

Ingredients:

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
1/4 cup fresh basil
1 bay leaf
2 tsp butter
2 tbsp flour
1/3 cup Parmesan cheese
1 3/4 cup milk (warmed)
salt and pepper to taste

In a large skillet over med/high heat oil, carrots, celery, and onion for 5 mins, then add to crock pot.

Pour the juice from the tomatoes into the crock pot, and crush the tomatoes gently, add them into the crock pot.

Then add your broth, thyme, basil, and bay leaf. Cook on low for 6 hours.

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)

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.

Add your cheese and salt and pepper, cook for 30 more mins.

Pour soup into a bowl and serve!

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Low Calorie Crock Pot Tomato Soup
 
Ingredients
  • 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
Instructions
  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!

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Amee

Cook, Baker, Phototaker, Fitness Mover and Shaker, Cupcake Tester, Deal Maker, Adventurous Undertaker, Do Good "Deeder", Teacher, Mom, Wife, Patriot for Life & Giver of Good Advice - RealAdviceGal

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