In a medium bowl, whisk together the tomato paste, herbes de Provence, and broth just until blended. Pour over vegetables in the slow cooker, cover, and cook on low heat for 4 hours.
Transfer soup to a heatproof dish and allow it to cool for 10 minutes. Pour into a blender or food processor and blend the soup (in batches, if necessary) until smooth. Soup can be reheated in microwave if it becomes too cool.
Notes
Nutrition Information(per serving)Calories: 104
Fat: 4.2 g
Sodium: 586 g
Carbohydrates: 13.3 g
Fiber: 3.3 g
Protein: 5.7 g