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.

Ingredients:

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?