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- 4 large red bell peppers, roasted and peeled - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 1 teaspoon smoked paprika - ½ teaspoon ground black pepper - 1 teaspoon sea salt (to taste) - 1 tablespoon olive oil To make this soup, start with fresh red bell peppers. They give the soup a sweet and smoky flavor. The aromatics, which are onion and garlic, add depth. You can use vegetable broth as the base. Coconut milk is a great dairy-free choice, but heavy cream works too if you want creaminess. Smoked paprika adds a unique taste, while black pepper and sea salt round out the flavors. Olive oil adds richness to the sautéed onions and garlic. - Fresh basil - Additional toppings (croutons, olive oil drizzle) For garnishes, fresh basil brings a bright flavor. You can also add croutons for crunch or a drizzle of olive oil for extra richness. These garnishes make the soup look beautiful and taste even better. To start, you need to roast your red bell peppers. You can use three methods: - Open flame: Place the peppers over a gas flame until the skin blisters. - Broiler: Set your oven to broil. Place the peppers on a baking sheet and watch closely. - Oven: Preheat your oven to 450°F (230°C). Roast the peppers until the skin is blackened. Once the peppers cool, peel off the skin. This is easier if you put them in a bowl and cover it with plastic wrap. Let them sweat for a bit. After peeling, cut the peppers and remove the seeds. Next, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until it turns translucent. This takes about 5-7 minutes. Then, add minced garlic. Cook for one more minute. This step brings out the flavors. You want to cook until the garlic smells great. Now, it’s time to put everything in the slow cooker. Add the roasted red peppers, sautéed onions, and garlic. Pour in the vegetable broth and sprinkle the smoked paprika, black pepper, and sea salt. Stir well to mix all the flavors. You can cook the soup on low for 6-8 hours or high for 3-4 hours. Low heat lets the flavors blend well. High heat cooks it faster but may not deepen the taste as much. Once the soup is cooked, blend it for smoothness. You can use an immersion blender right in the slow cooker. If you don’t have one, pour the soup into a regular blender. Blend in batches if needed. Return it to the slow cooker once smooth. Stir in the coconut milk or heavy cream for richness. Let it warm for another 15-20 minutes. Before you serve, taste the soup. Adjust the seasoning if it needs more salt or pepper. This helps make each bowl perfect. To make your roasted red pepper soup even better, add fresh herbs like thyme or oregano. These herbs bring a nice earthy taste. You can also try spices like cumin for warmth or cayenne pepper for a kick. If you want more texture, toss in some chickpeas or diced tomatoes. They add heartiness and flavor. Using a slow cooker makes this soup easy and hands-off. The slow heat helps the flavors blend well. You can set it and forget it! For perfect roasted peppers, roast them until the skins are blackened. This adds a nice smoky taste. Then, let them cool before peeling. It makes skinning easier and keeps the peppers tender. If your soup is too thick, add more vegetable broth or a bit of water. Stir well to blend it in. Taste as you go to keep the flavors right. If the soup is too salty, add a small pinch of sugar. This can help balance the saltiness. You can also add more coconut milk or cream to tone down the salt. {{image_2}} You can easily adjust this soup to fit your diet. For a vegan version, swap coconut milk for heavy cream. Use vegetable broth to keep it plant-based. This soup is naturally gluten-free, so no changes are needed there. If you want low-carb options, reduce the amount of broth and add more roasted peppers. This keeps the flavor while lowering carbs. Try using different peppers for a new taste. Yellow and orange peppers can add a sweet twist. If you like heat in your soup, add chili flakes or jalapeños. This will spice things up and create a fun flavor. Don't be afraid to experiment! Pair your soup with crusty bread or a fresh salad. These sides balance the rich flavors. You can also get creative by serving the soup in bread bowls. Top it with croutons or a drizzle of olive oil for added texture. Fresh basil leaves on top can also brighten up each bowl. To keep your Slow Cooker Roasted Red Pepper Soup fresh, store it properly. In the fridge, this soup lasts about 4 to 5 days. Make sure to let it cool down before placing it in an airtight container. If you want to enjoy it later, freezing is a great option. Pour the cooled soup into freezer-safe containers. It can stay good for up to 3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. When reheating your soup, use the stovetop for the best texture. Pour the soup into a pot and heat it on low. Stir it often to prevent sticking. If you prefer the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This method helps keep the soup smooth. To refresh the flavors, consider adding a splash of coconut milk or a pinch of salt while reheating. This small step makes a big difference in taste! Yes, you can use canned roasted peppers. They save time and are easy to use. However, fresh roasted peppers offer a smoky flavor that canned ones might lack. Canned peppers can be softer and less vibrant in taste. If you use canned peppers, rinse and drain them well. You won’t need to roast them, which cuts down on prep time. To add heat to your soup, try these ideas: - Add red pepper flakes for a gentle kick. - Toss in diced jalapeños for a bold flavor. - Use spicy smoked paprika instead of regular. - Stir in hot sauce right before serving. Start with a small amount, then taste and adjust until it suits your spice level. Yes, you can make this soup ahead. It tastes even better after sitting for a day. To prep, follow the recipe steps, but don’t add the coconut milk yet. Store the soup in the fridge for up to three days. When ready to eat, reheat it on low heat. Add the coconut milk and warm it through. This way, you enjoy fresh and rich flavors at any time. This blog post covered key ingredients, preparation steps, and helpful tips to make your soup great. You learned how to roast peppers, sauté aromatics, and blend flavors smoothly. I shared flavor variations, dietary adjustments, and storing tips to make meal prep easier. Remember, cooking is about exploration. Don’t fear trying new ingredients or techniques. Enjoy your journey to a tasty bowl of soup!

Slow Cooker Roasted Red Pepper Soup

Warm up your days with this delicious slow cooker roasted red pepper soup! Made with roasted red bell peppers, savory spices, and a creamy finish, this easy recipe is perfect for cozy nights or meal prep. Simply let your slow cooker do the work while you enjoy the wonderful aroma filling your home. Click through for the full recipe and elevate your soup game today!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon smoked paprika

½ teaspoon ground black pepper

1 teaspoon sea salt (to taste)

1 tablespoon olive oil

Fresh basil leaves, for garnish

Instructions
 

Prepare the Peppers: Start by roasting your red bell peppers. You can do this over an open flame, under a broiler, or in the oven at 450°F (230°C) until the skins are blistered. Once they are cool enough to handle, peel off the skins and remove the seeds.

    Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients in Slow Cooker: In your slow cooker, combine the roasted red peppers, sautéed onions and garlic, vegetable broth, smoked paprika, black pepper, and sea salt. Stir everything together to ensure even distribution.

        Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours until all flavors meld beautifully.

          Blend for Smoothness: Once cooked, use an immersion blender to purée the soup until smooth. Alternatively, transfer it in batches to a regular blender, then return it to the slow cooker.

            Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and let the soup cook for an additional 15-20 minutes on low so that it warms through.

              Taste and Adjust: Before serving, taste the soup and adjust seasoning, adding more salt or pepper if necessary.

                Serve: Ladle the soup into bowls and garnish with fresh basil leaves to enhance the dish’s freshness.

                  Prep Time: 15 mins | Total Time: 6-8 hours | Servings: 6