Ingredients
- 2 tablespoons olive oil or ghee
- 1 medium onion, coarsely chopped
- 2 cloves garlic
- 1 bay leaf
- 4 large red bell peppers, seeded, and thickly sliced or chopped
- 2 medium carrots, peeled and sliced
- 1 large tomato, coarsely chopped
- 5 cups water
- 1 cup half-and-half
- Salt
- ½ cup sour cream
- 4 basil leaves, cut into chiffonade
Make it step by step
- In a large sauté pan, heat the oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and cook for 1 to 2 minutes longer. Do not let the garlic brown.
- Transfer the mixture to a 7-quart slow cooker and add the bay leaf, bell peppers, carrots, and tomato. Cover and cook on LOW for about 4 hours, or until the peppers and carrots are tender.
- Add the water, then using a handheld blender, puree the contents of the slow cooker until the desired texture has been reached. Stir in the half-and-half and add the salt to taste.
- Ladle the soup into bowls and top each with a dollop of sour cream and some basil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.