Slow Cooker Creamy Tomato Soup (with hidden veggies!)

Ingredients

• 28 oz canned crushed tomatoes or diced tomatoes with juice ((798 ml))
• 4 cups low sodium chicken broth
• 3 large carrots ((peeled and diced))
• 1 large onion ((diced))
• 2 ribs celery ((diced))
• 2 tablespoons tomato paste
• 2 cloves garlic ((minced))
• 2 teaspoons salt*
• 1 teaspoon dried oregano
• ¼ teaspoon red chili flakes
• ¼ cup fresh basil ((or 1 teaspoon dried))
• 1 cup evaporated milk or cream
• 2 tablespoons all purpose flour
• ½ cup parmesan cheese
• 2 tablespoons granulated sugar ((optional))

Instructions

1. 1

   Add tomatoes, broth, carrots, onion, celery, tomato paste, garlic, salt, oregano and red chili flakes to the slow cooker. Cook on low for 5-6 hours or until vegetables are tender.

2. 2

   Add fresh basil if using and blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Keep warm in the slow cooker.

3. 3

   Whisk together milk and flour, and stir into the soup with the parmesan. Let cook in the slow cooker for 15-20 minutes to thicken slightly.

4. 4

   Taste and adjust seasonings to your preferences -- add sugar to balance out bitterness from the tomato paste if needed.