Dump-And-Go Tomato And Basil Soup

Ingredients

• 3 tin tinned diced tomatoes
• 1 cup jarred roasted capsicum strips
• 1 cup frozen diced onion
• 2 teaspoon minced garlic
• 500 millilitre vegetable stock
• 2 tablespoon tomato paste
• 2 teaspoon dried basil
• 1 teaspoon raw sugar
• 1 tin coconut cream

Instructions

1. 1Tip everything except the coconut cream into the slow cooker.
2. 2Put the lid on and cook on low for 5 hours.
3. 3Pour in the coconut cream and blitz the soup smooth with a stick blender.
4. 4Keeps in the fridge for 4 days. Freeze in mug-sized portions for 3 months and reheat from frozen in the microwave for 4 minutes, stirring halfway.