Try this Fresh Tomato Soup (Lowfat Crockpot) recipe, or contribute your own.
Suggest a better description**Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or bouillon. Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Makes 6 servings. Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 | ||
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Calories: 71 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 508mg | 18 % | |
Potassium 552.7mg | 15 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 12.7g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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