Crock-Pot Tomato Soup
An easy, low-calorie, vegan, and delicious Crock-Pot tomato soup recipe perfect for weeknight dinners. Only 58 calories per cup!
Servings 8 cups
Calories 58kcal
Equipment
- Measuring Cups and Magnetic Measuring Spoons Set
- Kitchen Knives
- Aroma Housewares 20 Cup Cooked (10 cDigital Rice Cooker, Slow Cooker, Food Steamer - Black
- Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
- Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
Ingredients
- 1 tablespoon olive oil
- 1 small onion – coarsely chopped
- 1 red bell pepper – coarsely chopped
- 1 teaspoon minced garlic
- 2 28- oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes to taste
- Chopped fresh basil for garnish
Instructions
- In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
- Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
- Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.