Try this Crock Pot - Creamy Tomato Soup - Gluten/Dairy Free - Brooke Bialas recipe, or contribute your own.
Suggest a better description1) Place the nuts in a small bowl and cover with water. Set aside.
2) Place the onions, garlic, vegetable stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, salt, and honey into the crock pot. Stir.
3) Cook on high for 4 hours, or low for 6 hours.
4) When the soup is finished cooking, drain and rinse the nuts. Place into crock pot and stir.
5) Using an immersion blender, blend the tomato mixture until smooth (about 2 minutes). Or carefully ladle the mixture into a blender in batches.
6) Serve hot. Top with scallions and basil if you like.
I peel the almonds and blend them into a powder before adding to the soup in step #4.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1140g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 73 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4588.7mg | 158 % | |
Potassium 147.7mg | 4 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17.4g | ||
Protein 0.7g | 1 % | |
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: 73
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