Roasted Red Pepper Soup

Here is a simple but delicious recipe.

It takes about 25 minutes total and serves 4 people

( well 2 if you have seconds- which you definitely will!)



2 Jars ( 15 - 1/2 ounces each)  Roasted Red Peppers drained, patted with paper towel and chopped
2 cloves Garlic minced
1 Shallot coarsely chopped
2 cups Chicken or Vegetable Stock
1/2 teaspoon Dried Basil
Salt and Pepper to taste
2 teaspoons Margarine or Butter
1 cup Cream or Half & Half
In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
 (mmm...nice and steamy)
In a blender, cover and process soup in batches until smooth. 
I like to use a hand blender. Blend until smooth.
Slowly stir in cream while blending. 
Return pot to stove, heat through (do not boil).

Serve as an appetizer or with some grilled cheese sandwiches. 
( I like to sprinkle some basil and parsley on top - just a little bit)


~ Beauty under 10~


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