Creamy Red Pepper Soup Recipe

4.5 2 6
Creamy Red Pepper Soup Recipe
Creamy Red Pepper Soup Recipe photo by Taste of Home
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Creamy Red Pepper Soup Recipe

Read Reviews
4.5 2 6
Publisher Photo
"Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient," says Connie Summers of Augusta, Michigan.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling

Ingredients

  • 2 large onions, chopped
  • 1/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 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

Directions

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the 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).
Originally published as Creamy Red Pepper Soup in Taste of Home February/March 2004, p17

Nutritional Facts

1 cup: 127 calories, 4g fat (2g saturated fat), 10mg cholesterol, 494mg sodium, 20g carbohydrate (9g sugars, 2g fiber), 3g protein.

  • 2 large onions, chopped
  • 1/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 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
  1. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the 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.
  2. 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).
Originally published as Creamy Red Pepper Soup in Taste of Home February/March 2004, p17

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MY REVIEW
[email protected] User ID: 1627971 56462
Reviewed Dec. 10, 2010

"This is a fabulous recipe, and has become a Christmas tradition for our family. Bursting with goo wholesome flavor. The pears balance out the onion and garlic nicely."

MY REVIEW
LaurieR User ID: 444872 77405
Reviewed Mar. 2, 2009

"Excellent soup. Made it several times and a winner each time."

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