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Friday, May 12, 2017

SLOW-COOKER ZUCCHINI TOMATO SOUP


SLOW-COOKER ZUCCHINI TOMATO SOUP

A full-bodied, flavorful soup that makes use of the abundance of zucchini and tomatoes in summer gardens or markets everywhere.  Soup is filling and a bowl before lunch or supper will ensure that you eat less.  It’s a fact!

I love making my soups with homemade chicken stock.  I use a leftover rotisserie chicken, place it in the crock-pot along with a carrot and an onion, 1 tsp salt, 1 tsp black pepper and 1 tsp dried parsley. Cook on low overnight.  Drain and place soup in airtight container in the fridge or freezer depending on when you would like to use it.  I try to make sure I always have some in the freezer.  Homemade chicken stock is amazingly healthy.  SEE HERE.

4 cups homemade chicken stock ( 1 L)
4 cups diced zucchini (1 L)
2, 14-oz cans diced tomatoes (822 g)
11/2  tsp black pepper (7 mL)
1 tsp oregano (5 mL)
1 tsp basil (5 mL)
1 tsp salt, OR to taste (5 mL)
1/2  tsp turmeric (2 mL)
8 oz regular cream cheese (250 g)
1 cup whipping cream (250 mL)

In slow-cooker, pour chicken stock.  Add zucchini, tomatoes, black pepper, oregano, basil, salt and turmeric.  Set slow-cooker on high and cook 4 hours.  Allow soup to cool.  Blend in batches in blender along with cream cheese. 

In large pot, over medium heat, cook soup with whipping cream 10 minutes until nice and hot.  Be careful that the soup does not boil over.  Taste and add more salt, if desired.  Serve with plenty of freshly ground black pepper.

Yield:  14 servings
1 cup (250 mL) per serving
137.8 calories
4.6 g protein
11.3 g fat
1.4 g fiber
4.1 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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