Garden Tomato Soup

Garden Tomato Soup

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From: Diabetic Living Magazine

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

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds Roma tomatoes, chopped (see Tip)
  • 1 (32 ounce) carton unsalted vegetable stock
  • 2 cups finely chopped assorted vegetables (such as carrot, celery, sweet pepper, fennel, and/or onion)
  • 1 (6 ounce) can no-salt-added tomato paste
  • 1 teaspoon granulated sugar, or more to taste (see Tip)
  • ¼ teaspoon salt


  • Prep

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  1. In a 3½- or 4-quart slow cooker, combine tomatoes, stock, vegetables, tomato paste, sugar, and salt.
  2. 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 information

  • Serving size: 1 cup
  • Per serving: 62 calories; 2 g fiber; 11 g carbohydrates; 2 g protein; 6 g sugars; 190 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetables

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