Crockpot Skinny Tomato Basil Soup

This may seem hard to believe, but until now I had never had tomato soup. I remember being in elementary school and all my friends were always so excited when grilled cheese and tomato soup was being served in the cafeteria for lunch. I rarely bought lunch, instead my mom always packed a healthy lunch for me, no complaints though because 99% of the time my lunch was way better than anything the school was serving.

I had never given tomato soup much thought until it started getting really cold out and for the first time I thought it sounded good. I really had no knowledge of how to make tomato soup, so I just threw some ingredients into my crockpot and hoped for the best. After I had blended it all together it came out so thick and yummy. I made a batch of gluten free cornbread that was perfect with the soup. Forget restaurants sodium loaded tomato soup, this soup will warm you up and it's totally healthy! 

Crockpot Tomato Basil Soup

• 28 ounce can organic peeled and crushed tomatoes
• 1 small yellow onion, diced
• 2 cups organic low sodium chicken or vegetable broth
• ground pepper, to taste
• basil leaves, fresh or spice, to taste

Place all ingredients in crockpot. Cook on low for 6-8 hours. 

Pour soup into a regular or immersion blender. Blend on low until smooth.

Transfer back into the crockpot and place on low again to allow soup to warm up. 

Serve and enjoy! 

Store in an airtight container for up to a week or freeze and enjoy later.

Nutrition per 1 cup (makes 6 one cup servings):

Calories: 64

Carbs: 12 grams

Fat: 0 grams

Fiber: 2 grams

Protein: 3 grams

Sodium: 307 mg

Sugar: 6 grams