Chilled Red Pepper Soup

Chilled Red Pepper Soup
The perfect make-ahead recipe, this irresistible soup slowly cooks in the slow cooker and then chills overnight before serving.
Makes 4
Prep 10 m
Cook 8 m
Slow Cook 180 m
Slow Cook on HIGH or 4-1/2 hours on LOW



  1. 1 of 3 Heat oil in a large nonstick skillet over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Stir in paprika and cook for 1 minute. Add red pepper to skillet and cook, stirring occasionally, for 4 minutes.
  2. 2 of 3 Scrape contents of skillet into slow-cooker bowl and pour in chicken broth. Cover and cook on HIGH for 3 hours or LOW for 4-1/2 hours or until red peppers are completely soft.
  3. 3 of 3 Working in batches, puree soup in a blender until completely smooth. Stir in sugar, salt and white pepper. Cover and chill overnight. Garnish each serving with basil and serve.
Nutrition Information for Chilled Red Pepper Soup
Servings Per Recipe: 4
Per Serving: 4 g Fat, total, 3 mg chol., 1 g sat. fat, 3 g fiber, 747 mg sodium, 88 kcal cal., 3 g pro., 12 g carb.