Creamy Crock Pot Tomato Soup
This rich tomato soup is a Winter staple in our home. Light in calories, but rich in flavor, we like this soup served with grilled cheese sandwiches.
Calories: 189kcal
Servings:
Ingredients
- 1 Tbsp olive oil
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 3/4 cup onions finely diced
- 28 oz can whole plum tomatoes with juice
- 2 tsp Italian seasoning
- 4 cups reduced sodium chicken broth
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups reduced fat milk or non-dairy milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat a large pan over medium heat, then add the oil, celery, carrots, and onions; cook 6 to 8 minutes, or until golden.
- Add veggies to crock pot.
- Add tomatoes and juice to the crock pot. Lightly crush tomatoes with a large fork or whisk.
- Add chicken broth and Italian seasoning.
- Cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
- Add soup in batches to a blender, or use an immersion blender in the crock pot. Blend soup until smooth and return to crock pot.
- Add butter to a small pan over low heat. When butter is melted, whisk in the flour.
- Stir constantly for 5 minutes.
- Slowly add in 1 cup of hot soup.
- Warm the milk and add into soup and flour mix. Stir until smooth.
- Add soup and flour mixture back into crock pot.
- Stir in Parmesan cheese and add salt and pepper.
- Cook on LOW 30 more minutes.
Notes
The soup can be prepared on the stove top, if desired. Add all ingredients in a large pot and simmer on the stove for 1.5 to 2 hours.
Nutrition
Calories: 189 kcalCarbohydrates: 18 gProtein: 9 gFat: 10 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.2 gCholesterol: 20 mgSodium: 406 mgPotassium: 655 mgFiber: 3 gSugar: 9 gVitamin A: 4039 IUVitamin C: 16 mgCalcium: 209 mgIron: 2 mg
