Slow Cooker Creamy Tomato Basil Soup Recipe by What Shall I Cook

Slow Cooker Creamy Tomato Basil Soup Recipe by What Shall I Cook
Ingredients
2 cans (28 oz each) crushed tomatoes
1 medium onion, chopped
3 cloves garlic, minced
3 cups low-sodium vegetable broth
1 tsp dried oregano
Salt and pepper to taste
1 cup unsweetened almond milk or coconut milk (for diabetic-friendly creaminess)
1 cup fresh basil leaves, chopped
Instructions
Layer ingredients:
Add tomatoes, onion, garlic, broth, oregano, salt, and pepper to the slow cooker.
Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours.
Blend:
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Add creaminess:
Stir in almond or coconut milk and fresh basil. Cook for another 15–20 minutes on low.
Serve:
Garnish with extra basil or a drizzle of olive oil.