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Creamy Red Pepper Soup




Source of Recipe


Connie Summers in Taste of Home Magazine, February/March 2004


Recipe Introduction


Mike and Jessica really liked this soup. It was so easy to make and you can easily make it ahead. Note that you need to make it slightly ahead anyway because it needs to cool long enough to put it in the blender to puree. The flavor is really complex and the pears add a sweetness that isn't cloying.



List of Ingredients




2 large onions, chopped
4 garlic cloves, minced
1/4 cup butter, cubed
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper


Recipe



In a Dutch oven, saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.

In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).

Serves 12.