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Nothing warms you up on a brisk afternoon like a tummy full of tomato soup! Our version simmers in your slow cooker for a thick, rich soup flavored with basil and bay.
This recipe is part of our Slow Cooker Classics recipe special.
3 tbsp Smart Balance® Original Buttery Spread
1 onion, minced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth, plus extra as needed
1 cup 1% milk
3 (14.5-ounce) cans petite diced tomatoes
1 tbsp tomato paste
1/4 cup basil, chopped
2 bay leaves
1/3 cup light sour cream
salt and pepper, to taste
Melt buttery spread in 12-inch skillet over medium-high heat. Add onion and cook 3 to 4 minutes, until golden.
Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
Stir in remaining broth, milk, diced tomatoes, tomato paste, basil and bay leaves into slow cooker. Cover and cook on low 6 hours.
Discard bay leaves and add sour cream. Using an immersion blender, puree soup in blender until smooth and cook on low 30 minutes. Adjust with salt and pepper to taste and serve.
Makes 8 servings. 1 cup per serving.
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 1g
Dietary Fiber 3g
Total Sugars 8g