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Slow Cooker Roasted Red Pepper Tomato + Turmeric Soup

This soup is for all those brisk fall/winter nights where you literally want to cook NOTHING but you need a healthy and delicious meal ASAP.

Instructions

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 medium white onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered turmeric
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 12 ounces roasted red peppers
  • 1 28-oz can crushed tomatoes
  • 2-3 cups vegetable broth
  1. Heat the oil in a large skillet over medium high heat. Saute the onion and garlic for 2-3 minutes until fragrant and soft but not browned. Stir in the spices and cook 30 seconds. Transfer to slow cooker.
  2. Add the peppers, tomatoes, and 2 cups of broth to the slow cooker. Cover and cook for 6-7 hours on low, 3-4 on high.

  3. Using an immersion blender blend until smooth. If needed add a little extra broth to thin out.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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