Slow Cooker Roasted Red Pepper Tomato + Turmeric Soup
AuthorMaya Krampf from WickedSpatula.com
12ouncesroasted red peppers
128-oz cancrushed tomatoes
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.
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.