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  • roasted red pepper soup

    1 vote
    roasted red pepper soup
    Servings: 1
    by Chez la mere
    373 recipes
    >

    Ingredients

    • Olive oil
    • 4 garlic cloves minced
    • 4 12 Oz jars roasted red pepper including liquid
    • 1 LG onion chopped
    • 1 Qt canned tomatoes or diced
    • 1 jar Ronzoni roasted garlic and red pepper sauce (avail Safeway)
    • 2 LG carrots peeled and grated
    • 1 Cup chopped celery
    • 2 LG potatoes peeled and diced
    • 1 Pkg cream cheese, cubed
    • 1 Tbsp each of cumin, basil, kosher salt, and sugar
    • 1 tsp each of sage, thyme, and pepper
    • 1/4 chopped parsley or (horrible cilantro Blahhh)
    • 1/2 tsp chili powder
    • 3 cups stock
    • 2bay leaves
    • 3 cups milk or 2 cups milk + 1cup cream

    Directions

    1. Pour enough oil into stock pot to saute garlic, onion, celery, carrots, potatoes, red peppers. Mix and stir until onions translucent. Add canned tomatoes, the liquid from roasted red peppers, and ronzoni sauce. Add all the spice and herbs. Add stock and mix. Finally temper the milk cream mixture before adding to stock pot. Cook on low boil until potatoes are cooked. Whiz with an immersion blender to chunky consistency like picture. During the processing add the cubes of cream cheese. Keep soup warm until serving. Garnish with gorganzola cheese and parsley or that horrid cilantro.

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks like a good soup to make and share with my friends.

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