Cream of Peppers and Tomatoes

READY IN: 30mins
Recipe by Boomette

I did this recipe when I was living with my parents a few years ago.

Top Review by bluemoon downunder

Wonderfully quick to prepare and extremely tasty. But I did make a few changes: just cannot resist doing so with versatile recipes such as soups. Like KITTENCAL I always add onions and garlic in recipes such as this if they are not among the listed ingredients, so I added 1 chopped leek, 1 chopped onion (I love the subtle difference in flavours between the two) 3 cloves of garlic and probably about a teaspoon of a rosemary and sage blend in step two. I used only 31/2 cups of chicken broth so that I could add 1/2 cup of white wine. But otherwise followed the very clear instructions exactly. I'll happily make this again, Boomette. Thanks for sharing.

Ingredients Nutrition

Directions

  1. In a casserole, melt 2 teaspoons of butter.
  2. Brown the peppers 5 minutes.
  3. Pour 1 cup of chicken stock.
  4. Let boil 4 minutes.
  5. Mix in a blender and set aside.
  6. In a casserole, melt the remaining butter.
  7. Add the flour and stir.
  8. Add the mixture of peppers and the remaining chicken stock.
  9. Bring to a boil by stirring continuously.
  10. Add the cream of tomatoes.
  11. Simmer 5 minutes.
  12. Add salt and pepper.
  13. And it's ready to serve!

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