Already have an account?
Get back to the

Roasted Red Pepper Soup Shooters

We blended coconut milk and day-old bread into the mix to add body and texture to these creamy shots.

Serving Size:


Active Time:

20 min.

Total Time:

3 hrs., 20 min.


  • 2 (12 oz.) jars roasted red peppers
  • 2 shallots
  • 3 cloves garlic
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 1 cup vegetable broth
  • 2 Tbs. white balsamic vinegar
  • 2 bay leaves
  • 3 cups stale whole wheat bread slices, torn, about 4½ oz.
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • Basil leaves (optional)


  1. Coat 4-qt. slow cooker with cooking spray. Drain roasted red peppers. Peel and mince shallots and garlic. Place peppers, shallots and garlic in bottom of slow cooker. Top with coconut milk, broth, vinegar and bay leaves. Cover; cook on low 3 hrs. Let cool slightly. Remove bay leaves.
  2. In blender, in 3 batches, process pepper mixture, adding ⅓ of bread to each batch, until smooth. Return all soup to slow cooker; stir in salt and pepper. Cover; keep warm until serving in heatproof shooter glasses. If desired, garnish with basil.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.