Soups
Slow Cooker Creamy Roasted Red Pepper Soup
Jenn Bare's slow-cooker soups. About Just till warmed through in the crock, serves 4-6.
Written byJenn Bare
Method
Step by step
- 01
Cut in half, remove seeds and stems of your peppers and tomatoes.
- 02
Remove skin, and cut onions in quarters.
- 03
Place all of the tomatoes, peppers, onions, and basil in large roasting pan.
- 04
Toss with extra virgin olive oil (about 1 or 2 tablespoon full), pinch of salt an pepper.
- 05
Stretch bacon over veggies. Bake in oven uncovered until the veggies start to brown and are tender, and the bacon is crisp.(Bake on 400 for about 30-45 minutes) Allow to cool, add roasted garlic then puree in blender.
- 06
Put soup along with 1-2 blocks of cream cheese into a 6-Quart slow cooker on HIGH heat until hot and blended together (about 30 minutes.)
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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