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Zippy Roasted Red Pepper, Tomatoes, Pear and Potato Soup

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“This has the earthy taste of the roasted vegetables, the sweetness of the pear and the zing of the dried red pepper flakes. This was created today and enjoyed immensely”

Ingredients Nutrition


  1. Roast red peppers then remove blacked skin and seeds.
  2. Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
  3. Blend the above until very smooth and add to 20 oz of chicken broth.
  4. Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
  5. Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
  6. Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
  7. Sprinkle a tablespoonful of parmesan cheese over each bowl.
  8. Eat and enjoy!

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