Classic Tomato Soup

This recipe is: gluten free, dairy free, vegan

Ingredients:

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

Directions:

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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