edium-high heat. Cook onion, red pepper flakes and garlic, stirring, until
br>Add water, roasted red pepper, chicken soup mix and spices.
Cook
In a soup pot over medium heat, warm oil.
Add onion and saute'.
Add garlic and cook 30 seconds longer.
Add potato, salt, thyme, red pepper flakes, and stock/broth.
Bring to a boil, reduce heat, cover, and simmer 15 minutes.
Add roasted red peppers and cook 5-10 minutes until flavors are blended.
Puree w/ blender stick or in batches (food processor or blender).
Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
Ladle into bowls, top with sour cream & chives.
he above ingredients and the red pepper and parsley.
Heat the
For the soup: In a medium nonstick skillet,
prinkle mixture with black pepper.
Add roasted red pepper and cook for
Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
Season with smoked paprika, salt and lemon pepper.
Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
Blend until smooth with stick blender.
Serve hot or chill and serve cold.
Roast the red peppers in a foil-lined pan at 450\u00b0F Cook until brown and puffy on all sides, turning once or twice.
Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes.
Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
archment paper.
Toss squash, pepper, garlic and thyme with oil
Melt butter in a saucepan over medium heat. Cook onion until soft, about 5 mins. Add red pepper and cook for 2 mins. Stir in sauce and broth. Simmer until slightly reduced, about 8 mins. Puree with an immersion blender. Serve garnished with sour cream.
o high.
Impale a red pepper on a long-handled fork
edium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often
salt and pepper. Cook another 30 minutes.
Puree soup with an
To make the roasted red pepper pesto (this is optional but
Roast Red Pepper (I broil mine in the
rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture
Boil chicken in a large pot for ten minutes with 8 cups of water and the chicken soup base.
Add black pepper, red pepper flakes, salt, and garlic powder.
Boil, uncovered, until there is about 2 - 2 1/2 cups of broth left in pan.
Stir in the can of tomato paste and cook until the soup is thick.
Serve over rice, if desired.
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side
omatoes (in juice)and roasted red pepper, bring to boil, reduce heat
mmersion blender, and puree the soup until no lumps remain, or