The perfect make-ahead recipe, this irresistible soup slowly cooks in the slow cooker and then chills overnight before serving.

Source: Family Circle

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Recipe Summary

prep:
10 mins
cook:
8 mins
slow-cook:
3 hrs on HIGH or 4-1/2 hours on LOW
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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 Facts

88 calories; total fat 4g; saturated fat 1g; cholesterol 3mg; sodium 747mg; carbohydrates 12g; fiber 3g; protein 3g.

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