Creamy Red Pepper Soup

Name: Creamy Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 12 servings (3 quarts).

Everyone loves this soup’s taste, but no one guesses that pears are the secret ingredient. —Connie Summers, Augusta, Michigan

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

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 with juice; cool slightly.
2. 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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