It’s SOUP time! Slow Cooker Roasted Red Pepper Tomato + Turmeric Soup to be exact.
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. This is for those days/nights where you’re sick and can’t stomach solid food but YOU’RE SO HUNGRY. This soup is packed full of flavor, antioxidants, and anti-inflammatory properties and is delicious on a brisk evening.
Basically I’ve upped the game from your standard run of the mill tomato soup and added in some onions, garlic, roasted red peppers, and the earthy, awesome for you turmeric.
I’ve been on a kick lately with adding turmeric to soup (and let’s face it, everything else I’m eating on a daily basis) as with this Turmeric Carrot Soup from a few weeks ago. For me I love both of these soups but the tomato may have a slight edge over the carrot. It’s the roasted red peppers, they’re SO good.
There’s a little bit of prep involved before shoving everything in the slow cooker to do it’s job but I promise it won’t take but a few minutes to chop up the onion + garlic and saute it in a little oil. I took the easy route here too and used a jar of roasted red peppers instead of roasting my own. Just be sure to look for some that are packed in water and not cheap oil.
Just before serving I like to add a generous crack of black pepper. This helps not only the flavor but your bodies ability to absorb the turmeric as well. It’s a win-win.
Slow Cooker Roasted Red Pepper Tomato + Turmeric Soup
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- 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
More TIPS about this paleo recipe in the post above!
- 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.
- 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.
Using an immersion blender blend until smooth. If needed add a little extra broth to thin out.