Wednesday, January 18, 2017

Red Pepper Soup Recipe

photo taken with my iPhone 5C

Last week on Instagram
I shared some photos
of a recipe for
Roasted Red Pepper Soup...

This roasted red pepper soup recipe 
is healthy and easy
to whip up!
A friend of mine gave me this recipe
oh, probably, 10-15 years ago.
Without further ado,
here it is with my additions of 
extra seasonings and alterations
when you are out of 
an item or two.

Roasted Red Pepper Soup

2 lbs. red bell peppers, seeded and chopped                               1 medium onion, chopped
2 Tbsp. olive oil                                                                          2 carrots, chopped
1/2 tsp. garlic powder                                                                 1-2 ribs of celery, chopped
1 lg. (or 3 small) cans of chicken soup stock base                           or celery seed
        *I bought a carton of chicken soup base                            1/2 cup heavy cream
Some potato flakes or cooked minute rice for thickening                                                                         salt, pepper, cayenne pepper to taste

***I added some Mrs. Dash, a little paprika since I didn't have cayenne pepper, garlic salt instead of garlic powder (didn't have any).  Tip ~ If you don't have any heavy cream, add some watered down sour cream and a tiny bit of sugar to sweeten.

Roast the peppers:

*  Wash and cut up the bell peppers into strips, removing the white tough ribs and seeds.  Toss with olive oil and garlic powder.  Roast on a cookie sheet for approximately 20 minutes at 425 degrees F.  

Basic soup:

*   Pour chicken stock into heavy sauce pan (1 can or 1/3 of the chicken soup carton).  Add chopped onion, carrots and celery.  Cook until tender.

Dump soup mixture into a blender or food processor and blend with roasted peppers.  Mix, blend, purée until all is soup consistency.  Return to large sauce pan.  Add remaining 2/3 chicken stock and cook for about 10 minutes to heat.  Add 1/2 cup heavy cream and salt, pepper and a pinch of cayenne pepper (and any other seasonings you'd like) to taste.  Add 1/2 cup potato flakes or cooked minute rice to thicken.  

Enjoy this recipe!
It is really good with grilled cheese or 
tuna sandwiches or as a first course before
quiche at a tea.
{my favorite way!}
Bon appétit!
Barb :)

Sharing with
Wow Us Wednesday ~ Savvy Southern Style
Inspire Me Wednesday ~ Adventures of Mel

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