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–+ servings
Red Bell Pepper Tomato Soup in the Crock Pot

Low Calorie Tomato Red Pepper Soup

Lose Weight By Eating
This vegan tomato soup with bell peppers is just 38 calories per cup... and it travels well for work lunches!
The red bell pepper tomato soup in the crockpot is so low in calories, you can serve it with rustic bread or 1/2 a sandwich without hurting your diet.
Personally, I like to enjoy this crock pot tomato soup as a snack. Sipped out of a coffee mug on a cold day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Course lunch, Side Dish, starter
Cuisine American
Servings 10 servings
Calories 38 kcal

Ingredients
 
 

  • Olive oil spray
  • 6 Roma tomatoes halved with seeds removed
  • 2 red bell peppers halved and seeds removed
  • 1 yellow onion quartered
  • 3 garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup tomato paste
  • 2 cups reduced-sodium vegetable broth
  • 1 tablespoon fresh basil

Serve With:

Instructions
 

Slow Cooker Instructions:

  • Preheat oven to 350 degrees and spray a rimmed baking sheet with olive oil.
  • Place all vegetables and garlic on the prepared baking sheet. Spray with olive oil, and sprinkle with salt and pepper.
  • Roast in the oven until lightly charred, about 45 minutes.
  • Move the vegetables to the slow cooker. Add in the tomato paste, and vegetable broth. Mix well.
  • Cook on LOW for 6 hours or HIGH for 3 hours.
  • Add the basil, and then use an immersion blender to blend until smooth.
    NOTE: Alternatively, you can let the soup cool, then move to a countertop blender (vent to avoid pressure building) and blend well. Then add back to the slow cooker to reheat.
  • Serve hot. Or move to lunch soup containers and reheat at work tomorrow.

Stovetop Instructions:

  • Preheat oven to 350 degrees and spray a rimmed baking sheet with olive oil.
  • Place all vegetables and garlic on the prepared baking sheet. Spray with olive oil, and sprinkle with salt and pepper.
  • Roast in the oven until lightly charred, about 45 minutes.
  • Move the vegetables to a pot. Add in the tomato paste, and vegetable broth. Mix well.
  • Cook for 3 hours on low heat, mixing every 30-45 minutes.
  • Add the basil, and then use an immersion blender to blend until smooth.
    NOTE: Alternatively, you can let the soup cool, then move to a countertop blender (vent to avoid pressure building) and blend well. Then add back to the slow cooker to reheat.
  • Serve hot. Or move to lunch soup containers and reheat at work tomorrow.

Nutrition

Serving: 1cupCalories: 38kcalCarbohydrates: 8.9gProtein: 1.9gFat: 0.3gSaturated Fat: 0gCholesterol: 0mgSodium: 234mgPotassium: 374mgFiber: 2gSugar: 5.2gCalcium: 19mgIron: 1mg
Keyword Low Calorie Tomato Red Pepper Soup in a Slow Cooker, Miso Soup, slow cooker
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