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

Makes 4 servings

1) heat oil in 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 peppers to skillet and cook, stirring occasionally, for 4 minutes.
2) Scrape contents of skillet into slow cooker bowl and pour in low sodium chicken broth. Cover and cook on high for 3 hours or low for 4 1/2 hours or intil red peppers are completly soft.
3) working in batches, puree soup in a blender until completely smooth. Stir in sugar, salt and white pepper. Cover and chill overnight, or eat hot. Garnish each serving with basil and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user KOIFARMS1.