Light Crock Pot Tomato Bisque

• Gluten free

• Produce

  • 3 cans 14.5oz fire roasted diced tomatoes, fire roasted
  • 1 Carrot
  • 3 cloves Garlic
  • 1 cup Mushrooms
  • 1/2 Red onion

• Canned Goods

  • 2 cup Chicken stock

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt

• Dairy

  • 4 oz Light cream cheese
  • 1/2 cup Parmesan

Found on realhousemoms.com

Description

Ingredients

• 3 cans 14.5oz fire roasted diced tomatoes
• 2 c. chicken stock
• 1 carrot, diced
• 1/2 red onion, diced
• 1 c. mushrooms, sliced
• 3 cloves garlic, finely diced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. crushed red pepper flakes
• 4 oz. light cream cheese, cubed
• 1/2 c. shredded Parmesan

Directions

• Toss everything in a crock pot, except the cream cheese and Parmesan. Cook on low for 6-8 hours.
• Add the cubed cream cheese to the pot and cook for an additional 20-30 minutes.
• Using an immersion blender, blend the soup in the Crock Pot until you reach your desired consistency. If you prefer a chunky soup as shown here, only give the soup a few passes with the blender. If you prefer a completely smooth soup, continue blending until it is smooth.
• Give the soup a good stir before serving and top each bowl with a sprinkle of Parmesan.