Description
Experience comfort in a bowl with this Slow Cooker Creamy Roasted Red Pepper & Basil Soup, blending rich flavors and velvety texture perfect for any occasion.
Ingredients
Scale
- 2 cups jarred roasted red peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese, softened
- 1 cup fresh basil leaves, chopped
Instructions
- Chop the onion and mince the garlic. If using fresh roasted red peppers, slice them into strips.
- Add chopped onions, minced garlic, sliced roasted red peppers, and vegetable broth to the slow cooker. Stir well.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until flavors meld.
- Use an immersion blender or transfer to a regular blender and puree until smooth.
- Stir in softened cream cheese until fully incorporated.
- Just before serving, mix in freshly chopped basil leaves and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: - For extra creaminess, substitute heavy cream or coconut milk for cream cheese. - Experiment with adding spices like red pepper flakes for heat or lemon juice for brightness.