Use your slow cooker to make a fresh tomato soup with plenty of tasty vegetables.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, combine tomatoes, stock, vegetables, tomato paste, sugar, and salt.

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.


Tips: If desired, peel tomatoes before chopping. To peel tomatoes, use a sharp knife to cut a shallow X on the bottom of each tomato. Immerse tomatoes in batches, in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Transfer tomatoes to a large bowl of ice water using a slotted spoon. When cool enough to handle, use a knife or your fingers to peel skin off tomatoes.

If using a sugar substitute in place of sugar, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1 to 2 teaspoons sugar.

Nutrition Facts

62 calories; protein 2g 4% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 6g; fat -1g -1% DV; saturated fat -1g -5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 190mg 8% DV.