Roasted Red Pepper Soup
Prep time:
Cook time:
Total time:
Serves: 5
- ½ white onion, diced
- 2 garlic cloves, minced
- 1 stalk of celery, diced
- 1 tbs. olive oil
- 12 oz container roasted red peppers, sliced
- 32 oz chicken broth
- ⅔ cup cream
- ½ tsp. cayenne
- ½ tsp. oregano
- ½ tsp. salt
- ½ tsp. pepper
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and celery and sauté until tender (about 5 minutes).
- Add roasted red peppers and sauté another 1-2 minutes.
- Transfer mixture to a food processor or blender.
- Add a little bit (about 2 tbs.) of the chicken broth.
- Process until smooth.
- Transfer sauce back to the pot.
- Add the rest of the chicken broth and bring to a boil.
- Reduce heat to simmer.
- Stir in spices and cream.
- Turn heat down to low and cook for about 5 minutes stirring frequently.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/roasted-red-pepper-soup/
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