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Tomato Basil Soup

This is another recipe we used to LOVE before we started eating better. I knew there had to be way to make it a little more healthy. We tried "heathifying" it and it was a success! This soup is soooooo creamy!! Original recipe came from 365 days of slow cooking.

-2 (14 oz) cans diced tomatoes, with juice
-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 water
-1 teaspoon vegetable broth powder
-1/2 bay leaf
-1/2 cup whole wheat flour
-1/2 cup coconut oil or earths balance
-1 1/2 cups cashew cream (blend 1 1/2 cups raw cashews with 1 1/2 cups water until smooth)
-1 teaspoon sea salt
-1/4 teaspoon black pepper

Add tomatoes, celery, carrots, water, vegetable broth powder, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux. Melt coconut oil over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the cashew cream, salt, and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). Cover and cook on LOW for another 30 minutes or so until ready to serve.

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