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Prep Time: 0 Minutes Cook Time: 320 Minutes |
Ready In: 320 Minutes Servings: 4 |
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I got this on out of my Family Circle mag. It has a tasty flavor. Ingredients:
1 tbsp. olive oil |
1 small onion, chopped |
2 garlic cloves, finely chopped |
1 tsp. smoked paprika |
4 medium red pepprs, seeded and cut into 1-inch pieces(4 cups) |
3 cups low-sodium chicken broth |
1 tsp. sugar |
1/2 tsp. salt |
1/4 tsp. white pepper |
basil, for garnish |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Cook onion and garlic for 3 minutes or until softened.
3. Stir in paprika and cook for 1 minute.
4. Add red pepper to skillet and cook, stirring occasionally, for 4 minutes.
5. Scrape contents of skillet into slow-cooker bowl and pour in chicken broth.
6. Cover and cook on high for 3 hours or low for 4 1/2 hours or until red peppers are completely soft.
7. Working in batches, puree soup in a blender until completely smooth.
8. Stir in sugar, salt and white pepper.
9. Cover and chill overnight.
10. Garnish each serving with basil and serve.
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