Slow Cooker Creamy Roasted Red Pepper & Basil Soup
Slow Cooker Creamy Roasted Red Pepper & Basil Soup is a rich and velvety delight that captures the essence of Italian cuisine in every spoonful. This comforting soup combines roasted red peppers with fresh basil to create a harmonious blend of flavors, perfect for chilly evenings or as a crowd-pleasing starter. Simply combine the ingredients in your slow cooker and let them meld together for a warm, satisfying meal that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 2 cups jarred roasted red peppers (drained)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 cup fresh basil leaves (chopped)
Instructions
- Prepare your ingredients: Chop the onion and mince the garlic.
- Combine all ingredients in a slow cooker: Add the chopped onion, minced garlic, roasted red peppers, and vegetable broth.
- Cook on low: Set the slow cooker to low heat for 6-8 hours.
- Blend until smooth: Use an immersion blender to puree the mixture until silky smooth.
- Stir in cream and basil: Add heavy cream (or coconut milk) and fresh basil, cooking on low for another hour.
- Serve and enjoy: Ladle into bowls and garnish with extra basil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For enhanced flavor, roast fresh red peppers before adding them to the soup. Feel free to add herbs like thyme or oregano for a unique twist. To store leftovers, keep in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.