Slow Cooker Tomato Basil Soup

Adapted from Mel's Kitchen Cafe

Slow Cooker Tomato Basil Soup

YIELD: SERVES 6-8

Note: You can use regular diced tomatoes if you don't have or can't find petite diced, but if you have the option, go for the petite diced. The smaller size of the tomatoes meshes better with the finely diced vegetables.

INGREDIENTS

• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1- 1 1/2 cups cashews or peanuts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Croutons for serving (homemade version here)

DIRECTIONS

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender. **Don't be afraid to add more veggies than this calls for
2. Remove Bay leaves. 
3. Ladle in about 3-4 cups of soup into a high powered blender. If you want the soup chunky, ladle in mostly liquid. If you or your kids have problems with lots of veggies, I'd recommend ladling in lots of the veggies.
4. Add about a cup of nuts and blend until smooth. Once blended well, place the soup back in the slow cooker and stir. If you think it needs to be thicker repeat the process, but only add 1/2 cup of nuts. 
5. Add salt and pepper to taste. Serve with homemade croutons.