Hey there! It's still just slightly chilly around here, so I thought it proper to make a flavorful soup to keep warm. Also, I received a slow cooker for Christmas, and have made a couple of things in it, but hadn't tried it out with soup yet. This blog creates so many wonderful excuses (opportunities) to try something new. I adapted this deliciously roasted red pepper soup from this recipe, out of necessity. I spiced it up a little bit, and have no regrets! Get the recipe below.
Ingredients: Yields 4 servings
- 36 oz. can of diced tomatoes
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 roasted red pepper (get the how-to here)
- 2 cups of veggie broth
- 2 fresh basil leaves, chopped
- 1 shishito pepper, sliced and diced
Step one - Put everything in your slow cooker and cook on high for 4 hours.
Step two - Once cooked, blend in a blender until smooth, and top with cheese. Enjoy!