This soup serves as another Monday Crockpot Speciality. My husband has always loved tomato soup from a can but as soon as he had some of this soup he swore he would never eat the canned version again. The best part is this soup is so simple.
2 large beef steak tomatoes, diced
2 large carrots, chopped
3 cups veggie broth
1 tablespoon dried onion flakes
A dash of garlic powder
2 teaspoons Italian seasoning
1 teaspoon sweet basil flakes
1/2 to 1 teaspoon (depending on the amount of heat you want) curry powder
2 teaspoons agave nectar
Chop veggies and add all ingredients to crockpot. Cook on low for 6 hours. Place cooked soup into blender and blend until smooth. Serve hot.