Fresh Tomato Soup (Lowfat Crockpot) Recipe
Servings: 6
Ingredients
- 8 med tomatoes**
- 1 med onion minced
- 2 x carrots peeled, thinly sliced
- 1 x garlic clove crushed
- 1 Tbsp. brown sugar
- 1 Tbsp. fresh basil minced
- 1 Tbsp. parsley minced
- 2 tsp worcestershire sauce
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 c. chicken broth or possibly bouillon
Directions
- **Italian or possibly plum tomatoes are ideal for this dish, but regular tomatoes may be used.
- Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cool water. Remove skins. Cut in half crosswise; squeeze out and throw away seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or possibly bouillon. Cover and cook on LOW 5 to 6 hrs or possibly till vegetables are very soft. Puree in blender or possibly food processor fitted with metal blade. Serve in individual bowls.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 526mg | 15% |
| Total Carbs 11.57g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.48g | 5% |
| Protein 2.82g | 5% |
