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Low Calorie Crock Pot Tomato Soup

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Ingredients
  

  • 28 oz can of whole tomatoes with juice
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 2 cans chicken broth or vegetable broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 1 bay leaf
  • 2 tsp butter
  • 2 tbsp flour
  • 1/3 cup Parmesan cheese
  • 1 3/4 cup milk warmed
  • salt and pepper to taste

Instructions
 

  • In a large skillet over med/high heat oil, carrots, celery, and onion for 5 mins, then add to crock pot.
  • Pour the juice from the tomatoes into the crock pot, and crush the tomatoes gently, add them into the crock pot.
  • Then add your broth, thyme, basil, and bay leaf. Cook on low for 6 hours.
  • Blend the soup until smooth. (Note: Be careful if you are using a blender. Hold the top of the blender down firmly, I had an explosion in my kitchen haha)
  • In a saucepan, melt the butter over low heat and add the flour, stir constantly for 4 mins and whisk in your warm milk and a cup of soup. Then return the mix to the crock pot.
  • Add your cheese and salt and pepper, cook for 30 more mins.
  • Pour soup into a bowl and serve!