Garden Tomato Soup

Garden Tomato Soup

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Rated: 0
  • Makes: 9 servings
  • Prep 25 mins
  • Cook 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 11


  • 2 pounds roma tomatoes, chopped*
  • 1 32 - ounce carton unsalted vegetable stock
  • 2 cups finely chopped assorted vegetables (such as carrot, celery, sweet pepper, fennel, and/or onion)
  • 1 6 - ounce can no salt added tomato paste
  • 1 -2 teaspoons sugar**
  • 1/4 teaspoon salt


  1. In a 3 1/2- or 4-quart slow cooker combine tomatoes, stock, vegetables, tomato paste, sugar, and salt.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.


  • *Peeling Tomatoes: If desired, peel tomatoes before chopping. To peel tomatoes, use a sharp knife to cut a shallow X on the bottom of each tomato. Immerse tomatoes in batches, in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Transfer tomatoes to a large bowl of ice water using a slotted spoon. When cool enough to handle, use a knife or your fingers to peel skin off tomatoes.

Sugar Substitute

  • **Sugar Substitute: Choose from Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1 to 2 teaspoons sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 9
PER SERVING: 62 cal., 190 mg sodium, 11 g carb. (2 g fiber, 6 g sugars), 2 g pro.

Diabetic Exchanges

Vegetables (d.e): 2;