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Creamy Red Pepper Soup Recipe

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This recipe for Creamy Red Pepper Soup, by , is from Edmunds Family Favorites, 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!

Contributor:  
Contributor:  
Bart Edmunds

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
2 onions, chopped
2 carrots, peeled/chopped
3 garlic cloves, chopped
2 tsp chopped fresh thyme leaves
4 cups chicken broth
4 12 oz. jars roasted red bell peppers in water, drained
1 potato, peeled/chopped
½ cup dry white wine
1 tbsp sugar
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
½ cup half ‘n half/cream

Directions:
Directions:
Heat 2 tbsp oil in large pot and sauté onions, carrots, garlic, and thyme until onions are translucent (about 5 minutes). Add broth, bell peppers, potato, wine, and sugar. Bring to simmer over high heat. Reduce heat and simmer, partially covered, until potatoes are tender, stirring occasionally (about 30 minutes). Cool slightly. Using immersion hand blender, puree soup in pot until smooth or puree batches in regular blender. Slowly fold-in half ‘n half/cream.

Preparation Time:
Preparation Time:
45 min

 

 

 

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