Description

This Slow Cooker Tomato Soup offers a velvety texture and a deep, complex flavor, made with clean, whole-food ingredients to ensure every spoonful provides a dose of antioxidants and vitamins. It's a vibrant, heart-healthy meal supporting daily wellness goals with minimal effort.

Ingredients

Scale

2 cans (28 oz each) Organic Canned Whole Peeled Tomatoes
1 large Yellow Onion, diced
4 cloves Fresh Garlic, minced
2 cups Vegetable or Bone Broth
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Dried Oregano
Sea Salt and Black Pepper to taste
1/2 cup Fresh Basil Leaves
1/4 cup Coconut Milk (Optional)

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Instructions

Place the diced yellow onion, minced garlic, and extra virgin olive oil in the bottom of the slow cooker
Add the whole peeled tomatoes (including their juices), the broth of your choice, dried oregano, sea salt, and black pepper into the slow cooker
Secure the lid and set your slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours
Once cooking time is complete, stir in the fresh basil leaves
Use an immersion blender to blend the soup until it reaches your desired consistency
Taste the soup and adjust seasoning if necessary. If you desire a creamier finish, stir in the coconut milk before serving

Notes

For a vegan version, use a high-quality vegetable broth instead of bone broth.

You can add cooked white beans or chickpeas for increased protein.

Prep Time: 20 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 145 kcal
Sugar: 9g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg