Ingredients 

• 2lb tomatoes, chopped roughly
• 2 carrots, diced
• 2 onions, roughly chopped
• 2 crushed garlic cloves
• 750ml vegetable stock (made with low sodium stock cube - use gluten free version if needed)
• 1 tsp dried chilli flakes
• Salt and black pepper to season

Cooking Directions - Slow Cooker Recipe

1. Add all ingredients into the slow cooker
2. Cook on low for 6-8 hours or high for 3-4 hours
3. Either serve as is or leave to cool slightly and blend to desired consistency.

Tips:

You can freeze the cooked soup in dated freezer bags for up to 1 month. Defrost on the fridge overnight and reheat thoroughly in the microwave or a large saucepan over a medium heat, stirring gently, until piping hot.