Fresh Tomato Soup

Rebecca Leichty Harrisonburg, VA

Prep. Time: 10 Minutes
Cooking Time: 6–8 Hours


  • 5 cups ripe, diced tomatoes (your choice about whether or not to peel them)
  • 1 Tbsp. tomato paste
  • 4 cups salt-free chicken broth
  • 1 carrot, grated
  • 1 onion, minced
  • 1 Tbsp. minced garlic
  • 1 tsp. dried basil
  • pepper to taste
  • 1 bay leaf

Ideal Slow Cooker Size: 3½–4-Quart


  1. Combine all ingredients in a slow cooker.
  2. Cook on Low for 6–8 hours. Stir once while cooking.
  3. Remove bay leaf before serving.

Per Serving: 80 calories (5 calories from fat), 0.5g total fat (0g saturated, 0g trans), 0mg cholesterol, 135mg sodium, 14g total carbohydrate (3g fiber, 7g sugar), 6g protein, 40%DV vitamin A, 40%DV vitamin C, 4%DV calcium, 15%DV iron.


To thicken the soup slightly, and if your diet allows, you may want to add a full 6-oz. can of tomato paste instead of just 1 Tbsp.