Slow Cooker Tomato and Roasted Red Pepper Soup

Now that Octobers over and winters impending, it's that time of the year that we look towards our favourite comfort foods. My favourite has always been and (always will be) tomato soup, so yesterday I decided to try a new slow cooker roasted red pepper and tomato soup recipe. It's an easy, light, and fairly quick recipe to try out next time you feel like cozying up on the couch with some soup and Netflix (aka pretty much everyday for me)

Ingredients:
4 red peppers
1 onion
1 celery stalk finely chopped
2 fresh basil leaves
1 can Italian style stewed tomatos
2 cups chicken broth
1 tbsp tomato paste
2 tbsp sugar
salt
pepper

1) Cut peppers in half, seed, place face down in oven and broil until skins are black/bubbling (I found this happened within 10 mins)
2) Place peppers in a paper bag to steam (if you don't have a paper bag, creating a bag out of foil worked for me)
3) Once peppers cool, peel skins off and chop into chunks and place in slow cooker
4) Add the rest of the ingredients and cook on high for 2-4 hours or low for 4-6
5) Transfer into blender and blend until smooth
6) Keep in slow cooker on low until ready to eat

enjoy!