1 med yellow onion, diced
3 minced garlic cloves
3 tablespoons vegan butter
2 - 14.5oz cans roasted tomatoes
12oz jar roasted red peppers
3 cups veggie broth
2 tablespoons tomato paste
2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
8oz shredded cheese of your choice (recommendations: Pepper Jack, Smoked Gouda, Cheddar - freeze for 10 minutes before shredding)
All the cream from a chilled can of coconut milk
Add undrained tomatoes and peppers, broth, tomato paste, herbs to the crock pot on the low setting.
Over medium heat, sauté onion and garlic in butter until soft and add to crock pot. Cook on low for 4 hours. Then put in a blender and puree, pour back into the crock pot and stir in cream and cheese then cook another hour. Makes about 12 (1 cup) servings.