This recipe is: gluten free, dairy free, vegan
2 beefsteak tomatoes
1 pint sweet campari tomatoes
1 pint grape tomatoes
1/2 cup celery hearts
1 sweet yellow onion
4-6 cloves garlic
1 small jar unsalted tomato paste
1 large can coconut milk
Seasonings: salt, pepper, oregano, basil, dill, and adobo
Chop tomatoes, celery hearts, and onions into small, bite sized pieces and add to slow cooker. Mince cloves of garlic. Add garlic, tomato paste, and spices. Cook on high for 2 – 3 hours, stirring occasionally. Turn slow cooker down to low for another 1 -2 hours. Once onions and celery are cooked through, transfer ingredients to a blender. Blend until smooth. Pour soup back into slow cooker and add 1 large can coconut milk. Cook on low for another 30 minutes to an hour. Stir thoroughly before serving.
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