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2 tsp olive oil
4 stalks celery, diced
2 carrots, diced
1 onion, diced
2 cloves garlic, minced
4 tbsp. chipotle peppers
28 oz can whole tomatoes, with juice
4 cups vegetable broth
1 bay leaf
1 tsp. oregano
1/2 tsp. coriander
1/4 tsp. cumin
8 tbsp. reduced fat cream cheese
1.5 cups nonfat milk
Salt and pepper


Heat the olive oil over medium heat. Add the celery, carrots, and onion. Cook for 8-10 minutes until softened. Add the garlic and chipotle peppers and cook for 2 more minutes. You could skip this step but I prefer the flavor when the vegetables are sauteed first.

Add to the slow cooker. Add the canned tomatoes, vegetable broth, bay leaf, oregano, coriander, and cumin.

Cook on low for 4 hours. Then carefully blend using an immersion blender or by blending in batches.

Return to slow cooker and add the cream cheese and milk. Cook for 30 more minutes and season with salt and pepper.