Tomato Pizza Parmesan Soup

Adapted from Slow Cooker Soups and Stews

  • 28 ozs canned crushed tomatoes, undrained
  • 4 cups low sodium chicken broth
  • 1 cup celery, chopped
  • 1 cup fresh carrots, sliced
  • 1 cup onions, chopped
  • 1 tbsp pizza seasoning
  • 1/2 cup margarine
  • 1/2 cup unbleached flour
  • 1/2 cup parmesan cheese, shredded
  • 12 ozs fat-free evaporated milk
  • 1 tsp salt
  • 1/2 tsp black pepper
Tomato Pizza Parmesan Soup
In a 5 - quart slow cooker combine tomatoes, chicken broth, celery, carrots, onions, and pizza seasoning. Mix well. Cover and cook on low for six hours. Meanwhile, in a large skillet melt margarine. Add flour and whisk for five minutes, or until a white paste forms. Stir in one cup soup mixture and combine until smooth. Add contents in skillet into slow cooker. Stir in parmesan cheese, evaporated milk, salt, and black pepper. Cover on warm setting until ready to serve.
Email Recipe
Print Recipe
Posted: 1/7/2021
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 3.10
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 156
Calories from Fat 64 (41%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 5g 2%
Sodium 731mg 30%
Potassium 109mg 36%
Total Carbohydrate16g 5%
Dietary Fiber 3g 12%
Sugars 9g
Protein 7g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.