Chilled Red Pepper Soup

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

Chilled Red Pepper Soup
Servings: 4 Prep 10 mins Cook 8 mins Slow Cook 3 hrs on HIGH or 4-1/2 hours on LOW


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon smoked paprika
  • 4 medium-size red peppers, seeded and cut into 1-inch pieces (about 4 cups)
  • 3 cups low-sodium chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Basil, for garnish

Make It

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 88, Fat, total (g): 4, chol. (mg): 3, sat. fat (g): 1, carb. (g): 12, fiber (g): 3, pro. (g): 3, sodium (mg): 747, Percent Daily Values are based on a 2,000 calorie diet.