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Artichoke/ tomato soup

Ingredients

28 oz diced (or canned) tomatoes
8 oz frozen artichokes
2 cups lo sodium broth
1/4 onion
2 smashed garlic cloves
2 tsp dried basil
1 tsp kosher salt


Instructions

Combine all in 6 qt slow cooker for 8 hrs. In blender, puree soup in batches and stir in 1/4 tsp. ground pepper. top with tortilla strips and/or pesto

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Servings

no serving information available

Nutritional Information
Per Serving

60 ca., 0 total fat, 0 sat. fat, 791 mg. sodium 14 g. carbs, 0 chol, 3 g. protein, 5 gr fiber