A classic tomato soup made the easy way for a cold day.
1/2 large yellow onion, diced
2 garlic cloves, minced
1 carrot, diced
4 cups low sodium vegetable stock
2 pounds tomatoes on the vine
1 teaspoon dried basil
1 teaspoon sea salt
1/4 teaspoon pepper
3/4 cup chopped basil, plus more for garnish
1/2 cup unsweetened almond milk
Place the onions, garlic, carrot, vegetable stock, tomatoes, dried basil, pepper, and sea salt into the slow cooker, and stir to combine.
Cook on high for 3-4 hours or on low for 5-6 hours.
Using an immersion blender, blend the tomato mixture until well combined and very smooth. If you don't have an immersion blender, carefully transfer to a blender, in batches.
Add the almond milk and basil, and stir to combine, and cover till heated through.
Garnish with fresh basil, if desired.