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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Adrienne's Red Pepper Soup Revised Recipe

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This recipe for Adrienne's Red Pepper Soup Revised is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Red Bell Peppers
1 Onion finely chopped
1/2 C or 8 T Butter or Margarine
1 C grated Carrots
3 T C Sweet Rice Flour or Cornstarch
2 C Gluten Free Beef Broth
2 C Half n Half or Soy Milk
1 15 oz can Tomato Sauce
1/4 tsp Red Chili Flakes
1/4 tsp Salt
1/8 tsp Pepper
Directions:
Directions:
Cut peppers in 1/2 strips. lay cut side down on foil lined cookie sheet. broil 4-6" from heat until blackened.
When cool, pull off skins and chop into 1/4" - 1/2" pieces. In 3-4 quart saucepan melt butter over med heat. Add onions and cook till limp, about 3 minutes. Stir in sweet rice flour or cornstart and stir 1 minute. Add broth, half-n-half and tomato sauce (if you like a smooth soup blend it in blender at this point before or after adding chopped broiled and peeled red pepper). Add chili flakes, salt and pepper to taste. Heat to boiling then simmer 10- 30 minutes until thickened.
Personal Notes:
Personal Notes:
Tastes great with toasted gluten free Ezekiel Sourdough Bread

 

 

 

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