Slow cooker creamy tomato soup
Ingredients
- 28 oz. diced tomatoes
- 1 small onion diced
- 1-2 stalks of celery diced
- 1-2 large carrots diced
- 4 cups chicken broth homemade is best
- 1 T basil or to taste. Fresh basil will be better tasting but dried can be used as well.
- 8 oz cream half and half, or unsweetened coconut milk
- 1- 1 ½ tsp sea salt
- Freshly grated parmesan cheese for topping
Instructions
- Combine tomatoes, onion, celery, carrots and chicken broth in crockpot.
- Cook on low 8 hours or high for 5 until veggies are soft.
- Puree with an immersion blender or in a blender until smooth.
- Add basil, cream and salt.
- Cook for another hour.
- Top with a generous portion of grated parmesan cheese when serving.