Creamy Tomato Crockpot Soup
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
4-5 large Red Ripe Tomatoes, peeled, diced with juices reserved1 large Onion, chopped2 Carrots, minced3 cloves Garlic, crushed and chopped2 tbsp Olive Oil1/2 tsp, to taste1/2 tsp Pepper, to taste4 cups of Chicken Broth, 4 cup1 cup of canned evaporated Milk1/2 cup lowfat cream cheese2 tsp. herbs (ie. basil, oregano, rosemary, thyme, italian blend, nutmeg)
If using fresh tomatoes, put them in boiling water for a couple of minutes and then plunge into ice water to remove their skins before dicing. You may also use canned, diced tomatoes as well.
Place onion, carrots, garlic and olive oil in a hot skillet until onion is soft. Then add first nine ingredients to the crockpot and cook for 8 - 10 hours on low heat.
Add herbs, milk and cream cheese. Puree soup, if desired, with a blender or handheld blender and reheat to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user WITHSPIRIT.
Place onion, carrots, garlic and olive oil in a hot skillet until onion is soft. Then add first nine ingredients to the crockpot and cook for 8 - 10 hours on low heat.
Add herbs, milk and cream cheese. Puree soup, if desired, with a blender or handheld blender and reheat to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user WITHSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 135.7
- Total Fat: 6.3 g
- Cholesterol: 8.7 mg
- Sodium: 828.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.8 g
- Protein: 8.8 g