Creamy Red Pepper Soup

1. 1

   In a Dutch oven, saute onions and garlic in butter until tender.

2. 2

   Add potatoes, red peppers and broth.

3. 3

   Bring to a boil.

4. 4

   Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

5. 5

   Remove from heat.

6. 6

   Add pears; let cool.

7. 7

   In a blender, cover and puree in batches.

8. 8

   Return to the pan.

9. 9

   Stir in cayenne and black pepper.

10. 10

    Cook until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.