Red Pepper Soup

1. 1

   Roast the red peppers in a foil-lined pan at 450u00b0F Cook until brown and puffy on all sides, turning once or twice.

2. 2

   Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.

3. 3

   Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes.

4. 4

   Add the red peppers, broth, and onion mixture to a blender and puree until smooth.

5. 5

   Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.