Total Time
55mins
Prep 30 mins
Cook 25 mins

I found this recipe in my Penzeys catalog.

Ingredients Nutrition

Directions

  1. Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
  2. Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
  3. Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  4. Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
  5. Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
Most Helpful

5 5

Simple to make and very tasty

5 5

You made my day! I found the Perfect recipe for roasted red pepper soup. I cheated and used roasted red pepper that I buy in a large jar. I did add some basil because I had some fresh; and I find it blends so well with this soup. Your recipe is going in my "Zaar's our favourite Discoveries".I made this for ZWT; thank you!!!! Rita