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  • 2 tbsp Olive Oil
  • 5 medium Garlic Cloves Minced
  • 3 (28oz.) can Roma tomatoes
  • 1 (32oz.) qt Low Sodium Vegetable Broth
  • 1/3 cup Basil FInely Chopped
  • 2 medium Bay Leaf
  • 1/4 tsp Salt (optional)*
  • 1/2 tsp Black Pepper
  • 1/2 cup Fat Free Heavy Cream
  • 1/3 cup Parmesan Cheese Shredded
  • 21/2
  • 3
  • 3/4
    Healthy Fat


  1. Preheat crock pot on High.
  2. In a skillet over a medium-high heat add 2 Tbsp. olive oil and minced garlic, saute 2 to 3 minutes until slightly brown.
  3. After sauteing pour into the crock pot, adding the tomatoes, vegetable broth, basil, bay leaves, salt (optional) and black pepper. Stir to mix together all spices.
  4. Cover crock pot and cook on high for 3-31/2 hours (low 6-7 hours).
  5. Once cooked remove the bay leaves, pour soup in a food processor or blender and puree mixture. If soup is thicker than you desire add approximately 1/2 cup water.
  6. After pureeing stir in the heavy cream. Top each serving with parmesan cheese and basil.