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Roasted Red Pepper Soup

Recipe information

  • Yield

    serves 3 to 4

Ingredients

1 medium onion, chopped
2 tablespoons butter
4 cloves garlic, minced
2 large red bell peppers, roasted and chopped
2 tablespoons chopped fresh thyme
Salt and pepper to taste
1/2 cup white wine
2 cups chicken stock
1 cup heavy cream

Preparation

  1. Over medium heat, sauté onion in butter until soft. Add garlic, red pepper, thyme, salt, and pepper. Add wine and scald. Lower heat and add chicken stock and cream. Cook 3 to 5 minutes and remove from heat. Put in blender and blend until smooth. Return to saucepan and cook for 5 minutes over medium heat. Serve immediately.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBell PepperVegetableOnionRoot VegetableMainStarterDinnerLunchGluten FreeNut FreeVegetarianQuickEasySimmerBlenderCookbooks
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