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