Chilled Red Pepper Soup
The perfect make-ahead recipe, this irresistible soup slowly cooks in the slow cooker and then chills overnight before serving.
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 garlic cloves, finely chopped
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1 teaspoon smoked paprika
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4 medium-size red peppers, seeded and cut into 1-inch pieces (about 4 cups)
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3 cups low-sodium chicken broth
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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Basil, for garnish
Directions
1.
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.
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.
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
Calories 88, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 747 mg, Carbohydrate 12 g, Fiber 3 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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