Slow Cooker Moroccan Tomato Soup

Not  feeling the greatest; fighting the flu and don't have much of an appetite.  Thought I would give this a try; as next to no work to prepare.  Has a bit of a bite and surprise ingredient (peanut butter) not only adds protein but makes it super creamy.  Added a sprinkle of peanuts as a garnish.  Certainly fit the bill in my world!  My only question; how well will it freeze?

Ingredients

1 large Spanish onion, chopped

3 cloves of garlic, chopped

2 T packed brown sugar

2 t chili powder

1 t cumin

1/2 t pepper

1/4 t salt

pinch of cinnamon

1 can of diced tomatoes (796ml)

1/4 c tomato paste

1 T red wine vinegar

3/4 c smooth organic peanut butter

Directions:
In a slow cooker combine onion add all the ingredients above except the peanut butter.
Add 2 cups of water and stir well to combine.
cover and cook on low setting for 5 - 8 hours
Turn off heat, add peanut butter.
Using immersion blender or pour into blender, puree until smooth.

Adapted from/Courtesy of:
Cdn Living; Sunday Suppers