Slow Cooker Tomato Basil Soup

• 份量: 6 servings
• 總時間: 10 hours

食材

2 cans crushed tomatoes (28 oz each)

1 small onion, chopped

3 cloves garlic, minced

2 cups low-sodium chicken or vegetable broth

1 cup carrots, chopped

1 can white beans, drained and rinsed

1 tbsp olive oil

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

½ cup fresh basil (or 1 tbsp dried)

Optional: ½ cup cottage cheese or Greek yogurt stirred in at the end for creaminess and protein

步驟

Add everything except the basil and optional dairy to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until vegetables are soft. Blend until smooth using an immersion blender. Stir in basil at the end and add cottage cheese or Greek yogurt if using. Taste and adjust seasoning.

Macros (per serving — about 1½ cups, recipe makes 6 servings)

Calories: ~180

Protein: 8 g

Carbohydrates: 26 g

Fiber: 7 g

Fat: 5 g

Macros will increase depending on protein additions below.)

Easy Ways to Increase the Protein (Without Changing the Taste)

Blend in cottage cheese or Greek yogurt

Adds creaminess and boosts protein by 5–8g per serving.

Add shredded chicken breast

Stir in cooked shredded chicken at the end for an additional 15–20g protein per serving.

Top with turkey sausage or grilled chicken

Keeps the soup comforting but turns it into a complete meal.

Serve with a side of roasted chickpeas or a high-protein grilled cheese

Keeps the comfort-food feel your audience loves.

If you want more slow cooker meals that help with weight loss and keep glucose stable without feeling like diet food…

Comment SIMMER and I’ll send you my full soup guide and details on how to grab it!