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Creamy Red Pepper Soup

Everyone loves this soup’s taste, but no one guesses that pears are the secret ingredient. —Connie Summers, Augusta, Michigan
  • Total Time
    Prep: 15 min. Cook: 30 min. + cooling
  • Makes
    12 servings (3 quarts)

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
  • Optional: Chopped chives, heavy cream and croutons

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 with juice; let cool.
  • Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
Nutrition Facts
1 cup: 127 calories, 4g fat (2g saturated fat), 10mg cholesterol, 494mg sodium, 20g carbohydrate (9g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Kasha
    Nov 5, 2018

    excellent, easy to halve. used home roasted peppers, some green, by weight freezes well

  • msege
    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.

  • LaurieR
    Mar 2, 2009

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