Chilled Red Pepper Soup

Chilled Red Pepper Soup

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
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.

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