Tomato Basil Soup

3 Large Carrots, cut into quarters
2 Onions, diced
4 Cloves Garlic
1 teaspoon crushed red pepper flakes
1 Tablespoon salt
3 28-ounce Cans Tomatoes
2 Tablespoons Instant Veggie Broth Powder
2 Tablespoons Apple Cider Vinegar
1 Handful Basil (20–30 leaves)
4 Tablespoons Butter (if you’re feeling decadent)

Throw everything in the crock pot for 2–4 hours on high, 3–5 hours on low. Blend until smooth. Serve with freshly grated parmesan, if desired.

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