Roasted Red Pepper Soup

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“I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot over medium heat, warm oil.
  2. Add onion and saute'.
  3. Add garlic and cook 30 seconds longer.
  4. Add potato, salt, thyme, red pepper flakes, and stock/broth.
  5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
  6. Add roasted red peppers and cook 5-10 minutes until flavors are blended.
  7. Puree w/ blender stick or in batches (food processor or blender).
  8. Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
  9. Ladle into bowls, top with sour cream & chives.

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