Slow Cooker Ripe Tomato Soup Recipe

Slow cooker ripe tomato soup recipe. Chicken broth-based tomato and leek soup cooked in a slow cooker. Very easy and delicious soup for summer’s ripest tomatoes. use a 6-quart (6 L) slow cooker for this soup.) If you like to prepare tomato soup in a slow cooker, you may also like Creamy Tomato Soup with Chunky Vegetables:

Slow Cooker Creamy Tomato Soup with Chunky Vegetables Recipe

This is another chicken broth-based soup recipe, a grown-up version of that comforting tomato soup we know as well.

makes 4 servings

Ingredients: 4 cups (1 l) chicken stock or chicken broth, 8 oz (240 ml) can tomato paste, 1½ cups (375 ml) small cauliflower florets, 1 cup (250 ml) each: diced zucchini, diced green bell pepper, chopped yellow onion, cubed unpeeled potatoes, 1 large clove garlic, peeled and minced, 3/4 teaspoon (4 ml) dried basil leaves, 1/4 teaspoon (1.2 ml) each: dried thyme and marjoram leaves, 1/8 teaspoon dry mustard, 3/4 cup (180 ml) 2% reduced-fat milk 1 tablespoon (15 ml) cornstarch, 1 oz (30 ml) dry sherry, salt and freshly ground black pepper, to taste

Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except milk, cornstarch, dry sherry, salt and black pepper.Stir well, then cover cooker and cook on high-heat setting for 4-6 hours.

Open the lid and stir in combined milk and cornstarch, stirring 2-3 times, then pour in dry sherry and season to taste with salt and black pepper. Mix well.

Turn off slow cooker. ladle tomato and vegetable soup into soup bowls. Serve with a crusty bread.

Per serving: Calories: 207, Protein: 8.6 g, Carbohydrate: 31.6 g, Fat: 5.1 g, Cholesterol: 14.6 mg, Sodium: 356 mg, Saturated Fat: 1.6 g

Please check out our The Easiest and Tasty Recipes

Slow Cooker Ripe Tomato Soup Recipe

Ingredients

• 4 cups (1 L) low-sodium, reduced-fat chicken broth
• 6 large ripe tomatoes, chopped
• 2 cups sliced leeks (use white parts only)
• 3 cloves garlic, peeled and minced
• 1 teaspoon dried basil leaves
• salt and white pepper, to taste
• 3 oz (90 ml) low-fat sour cream
• fresh basil sprigs, as garnish

Method