Red Pepper Soup with Basil Chiffonade
This is a luscious, bright red soup, but to fully realize the bell pepper flavor, I recommend serving it the day after you make it. I find the bell pepper flavor is quite faint when the soup is freshly made (one neighbor couldn’t even detect the bell pepper flavor), but after it stands overnight, the flavor ripens and the soup blossoms. Serve it hot or cold, topped with a dollop of sour cream and a sprinkling of basil chiffonade.
Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.