Ingredients:

2 28oz cans whole peeled plum tomatoes with juice

2½ cups vegetable broth

1½ cups chopped onion

1 29 oz can tomato sauce

2 tbsp roasted garlic, smashed

1 tbsp tomato paste

1 tbsp soy sauce

1 tbsp fresh basil, chopped small or 1½ tsp dried basil

½ tsp fresh ground pepper

2 pieces Parmesan

1 5oz can full fat unsweetened coconut cream

Directions:

1. Line pot with potliner, if using.

2. Add tomatoes, tomato sauce, broth, tomato paste, onion, garlic, soy sauce, basil, pepper and Parmesan rind (if using) in slow cooker.

3. Stir to mix.

4. Cover and cook on low for at least 6 hours.

5. Remove Parmesan rind and use immersion blender to blend remaining ingredients. Be very careful not to snag the edge of the potliner (if using) on the blade of the immersion blender.

6. Cover and cook another 2 hours or more.

7. ½ an hour prior to serving, stir in coconut cream.

Bon Appetit!