Fructose Free Slow Cooker Tomato Basil Soup
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6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed san marzano tomatoes
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 cups low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Ā½ tsp red pepper flakes
- 1 tsp granulated sugar
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- Ā½ cup fresh basil leaves, loosely packed
- Ā½ cup heavy cream
For serving
- fresh basil leaves, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Melt the butter in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
- 2
Transfer the onion and garlic to a 5-quart or larger slow cooker. Add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, dried oregano, red pepper flakes, sugar, salt, and black pepper. Stir to combine.
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