Slow Cooker Creamy Tomato Soup (with hidden veggies!

• Produce

  • 1/4 cup Basil, fresh
  • 2 Carrots, large
  • 2 stalks Celery
  • 1 tsp Garlic
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1/4 tsp Red chili flakes
  • 1 28 oz can Tomatoes or diced tomatoes, with juice

• Canned Goods

  • 4 cups Chicken broth
  • 1 can Tomato paste

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tbsp Salt

• Dairy

  • 1 cup Milk
  • 1/2 cup Parmesan cheese

Found on thereciperebel.com

Ingredients

• 1 28 oz can crushed tomatoes or diced tomatoes with juice
• 2-3 large carrots, peeled and diced
• 1 large onion, diced
• 2 stalks celery, diced
• 1 can tomato paste
• 4 cups chicken broth
• 1 tsp dried oregano
• ¼ cup fresh basil (or 1 tsp dried)
• 1 tsp minced garlic
• ½ - 1 tbsp salt (depending on the salt content in your tomatoes and broth)
• ¼-1/2 tsp red chili flakes (optional)
• 1 cup milk
• ¼ cup all purpose flour
• ½ - 1 cup parmesan cheese (or any other cheese you have lying around!)

Directions

• Add tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, basil and garlic to the slow cooker. Cook on low for 8-9 hours or until vegetables are tender.
• Blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Keep warm in the slow cooker.
• If desired, whisk together milk and flour (this can easily be kept gluten and dairy free by omitting this step!) and stir into the soup. Let cook in the slow cooker for 15-20 minutes to thicken and to cook away the floury taste.
• Serve with cheese! (Or omit for dairy free)