Fall isn’t the only time to make good use of your crock pot! It allows you to get outside in the Summer and come home after a day of fun to a great meal. When we have a full house of company and are all heading out for a day of boating or beach fun, I can’t tell you how much stress it takes off the cook to have a few great recipes that can be done in advance “up your sleeve” – Where did that saying come from?
Here is a tomato soup recipe where I used fresh basil from the garden. You can add a salad and some almond crackers, or throw burgers on the grill to go with it for a quickly prepped meal after a day outside.
2 – 28 oz. Jars Crushed Tomatoes (I Like Eden Organics They are SCD Legal)
1 Cup Full Fat Coconut Milk
2 Tablespoons Garlic Olive Oil
1/2 Cup Fresh Minced Basil, plus more for garnish
1 Teaspoon Himalayan Pink Salt
1 Teaspoon Black Pepper
Place all the ingredients in the crock pot on low for 6 to 8 hours. Puree the soup with an immersion blender or high speed blender. Serve with a garnish of fresh basil.
See how easy it is?