How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    yummy teresa
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    " It was excellent "
    janetta ate it and said...
    Sounds awesome. Great Post. Thank you.
    Was this review helpful? Yes Flag

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