• 2 (28 ounce) cans whole peeled tomatoes, unsalted
  • 1 (14 ounce) can tomato sauce, unsalted
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 ½ cups unsalted vegetable broth
  • 1 tsp fennel seeds
  • 1 tsp dried basil
  • ¼ tsp red pepper flakes
  • ¼ tsp oregano
  • ¼ tsp black pepper
  • 1 cup full-fat coconut milk, divided (plus more for serving)
  • 1 tbsp high quality olive oil, for serving
  • Fresh basil, for serving
  1. Put all ingredients (up through ½ of the coconut milk) into the slow cooker. Save half of the coconut milk to stir in later. Cover and cook on Low for 8 hours, or High for 4 hours.
  2. Use a blender to puree the soup in batches until smooth.
  3. Pour the soup back into the slow cooker and stir in the remaining 1/2 cup of the coconut milk. Heat until warmed through.
  4. Serve your tomato fennel soup hot. Garnish with a drizzle of extra coconut milk, a splash of high quality olive oil, and/or a sprinkle of chopped fresh basil.