I made this at work today. We liked it!

 

Basil Soup

4.5 c. low sodium tomato juice

3 oz light cream cheese

1 c. finely chopped celery

1 c. shredded carrots, chopped

2 TB diced onion

1/2 tsp black pepper

1/4 tsp salt

1 TB dried basil

1 tsp dried oregano

14.5 oz can diced tomatoes, w/ Italian seasoning, undrained

1/4 c. Parmesan cheese

 

Combine all ingredients in 2 quart slow cooker. Cook on high 4 to 5 hours.

Yield: 4 servings. Per serving=162 Calories; 6g Fat (28.9% calories from fat); 8g Protein; 23g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 563mg Sodium