Crock Pot Tomato Soup

Ingredients:
2 28 ounce cans diced tomatoes, with juice
3 cups vegetable broth
1/2 cup finely chopped onions
1 bag shredded carrots
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 Tablespoons butter
1/2 cup whole milk

Directions:
Add all ingredients to the crockpot and cook on low for 7-8 hours or high for 5 hours. I have put this completely frozen in my crockpot on high for 8 hours and came home to a delicious meal. Also, the original recipe says to use an immersion blender after the soup is cooked but I have eaten it without blending and it is still delicious (if you like your tomato soup chunky! 🙂 Or if you are just lazy like me). I’ve also added fresh basil just before serving. You could also add the milk towards the end of cooking for a creamier texture.

This is an easy and delicious recipe I found via Pinterest when looking for crockpot meals that I could make ahead and freeze. This recipe is easy enough that you can throw it together the day of without too much trouble if you don’t want to make ahead. The website is called Once a Month meals and has lots of great recipes! Check it out!

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