Crockpot Tomato Soup

In a large skillet, heat the olive oil (1 tbsp) over medium low. Add the yellow onions (2 medium) and sauté for 15 minutes, stirring occasionally, until golden brown. Add the garlic (3 cloves) and cook for 1 more minute. Start 16m timer

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the sautéed [yellow onions] and [garlic]. Top with the whole plum tomatoes (1 can), vegetable broth (3 cups), kosher salt (2 tsp), hot paprika (1 tsp), and ground black pepper (0.5 tsp), then stir to combine. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the [whole plum tomatoes] are very soft. With an immersion blender, purée the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a food processor or blender and purée in small batches.

Stir in the whole wheat orzo (0.33 cup), then increase the heat to high. Let cook, uncovered, until the [whole wheat orzo] is tender, about 20 to 30 minutes, stirring two or three times throughout and checking the [whole wheat orzo] for doneness. Stir in the plant milk (0.25 cup), if using. Serve hot, topped with [vegan parmesan] and [chopped fresh basil] or [chopped parsley] as desired. Start 25m timer