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This is a sweet and savory red pepper soup that features red onions and balsamic vinegar, along with easy to use bottled red peppers. I adapted this from a sauce recipe that I often use on chicken and pasta meals. If you want to make something more indulgent, replace the skim milk with half and half or heavy cream. Yum!
Units: US | Metric
Serving Size: 1 (256 g)
Servings Per Recipe: 4
The following items or measurements are not included: