Roasted Red Pepper and Garlic Soup

1. 1

   In a large pot melt the butter and stir in the flour to make a roux.

2. 2

   Cook the roux for about 7-10 minutes to get the flour taste out.

3. 3

   Add the garlic.

4. 4

   Pour in the chicken stock and bring to a boil; let thicken.

5. 5

   Turn down the heat and add the diced red peppers and salt and pepper then add the crumbled rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.