Slow cooker creamy tomato soup with crab | Recipes | WW New Zealand

Name: Slow cooker creamy tomato soup with crab | Recipes | WW New Zealand
Total time: 515 min
Ingredients: 2 tsp Olive oil; 3 medium Brown onion, sliced; 3 clove(s) Garlic, crushed; 4 can(s) Whole tomato canned in tomato juice, (4 x 400g can), tomatoes broken up; 1 individual Vegetable stock cube, gluten-free variety, dissolved in 1L (4 cups) water; 1 medium Potato(es), cut into 1cm cubes; 1/2 cup(s) Light cream, (cooking cream), (125ml); 1/2 cup(s) Skim milk, (125ml); 500 g Ready-to-eat crab meat, (see tip); 1/2 cup(s), finely chopped Fresh chives, sliced

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Slow cooker creamy tomato soup with crab & see the Points value of this great recipe.

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Cooking tools:

Slow cooker
Immersion blender
Food processor
Nonstick skillet
Stove
Chef's knife
Cutting board
Garlic press
Measuring cup
Spoon
Ladle
Serving bowl

Ingredients

2 tsp Olive oil
3 medium Brown onion, sliced
3 clove(s) Garlic, crushed
4 can(s) Whole tomato canned in tomato juice, (4 x 400g can), tomatoes broken up
1 individual Vegetable stock cube, gluten-free variety, dissolved in 1L (4 cups) water
1 medium Potato(es), cut into 1cm cubes
1/2 cup(s) Light cream, (cooking cream), (125ml)
1/2 cup(s) Skim milk, (125ml)
500 g Ready-to-eat crab meat, (see tip)
1/2 cup(s), finely chopped Fresh chives, sliced