Red Pepper Soup Recipe

photo taken with my iPhone 5C

Last week on Instagram I shared some photos
of a recipe for
Roasted Red Pepper Soup…

This roasted red pepper soup recipe 
is healthy and easy
to whip up!
A friend of mine gave me this recipe
oh, probably, 10-15 years ago.
Without further ado,
here it is with my additions of 
extra seasonings and alterations
when you are out of 
an item or two.

Roasted Red Pepper Soup

2 lbs. red bell peppers, seeded and chopped                               1 medium onion, chopped
2 Tbsp. olive oil                                                                          2 carrots, chopped
1/2 tsp. garlic powder                                                                 1-2 ribs of celery, chopped
1 lg. (or 3 small) cans of chicken soup stock base                           or celery seed
        *I bought a carton of chicken soup base                            1/2 cup heavy cream
Some potato flakes or cooked minute rice for thickening                                                                         salt, pepper, cayenne pepper to taste
***I added some Mrs. Dash, a little paprika since I didn’t have cayenne pepper, garlic salt instead of garlic powder (didn’t have any).  Tip ~ If you don’t have any heavy cream, add some watered down sour cream and a tiny bit of sugar to sweeten.

Roast the peppers:
*  Wash and cut up the bell peppers into strips, removing the white tough ribs and seeds.  Toss with olive oil and garlic powder.  Roast on a cookie sheet for approximately 20 minutes at 425 degrees F.  
Basic soup:
*   Pour chicken stock into heavy sauce pan (1 can or 1/3 of the chicken soup carton).  Add chopped onion, carrots and celery.  Cook until tender.
Dump soup mixture into a blender or food processor and blend with roasted peppers.  Mix, blend, purée until all is soup consistency.  Return to large sauce pan.  Add remaining 2/3 chicken stock and cook for about 10 minutes to heat.  Add 1/2 cup heavy cream and salt, pepper and a pinch of cayenne pepper (and any other seasonings you’d like) to taste.  Add 1/2 cup potato flakes or cooked minute rice to thicken.  
Enjoy this recipe!
It is really good with grilled cheese or tuna sandwiches or as a first course before
quiche at a tea.
{my favorite way!}
This roasted red pepper soup recipe was originally shared with me by a lovely lady in one of my tea groups whose name was Barbara Spriggs.  Oddly enough there were three Barbara’s in our tea group!

There were eight of us in that 1st Wednesday Tea Group and we all loved this recipe so much Barbara graciously shared it with us.

And now I share it with you.

Sharing with
Wow Us Wednesday ~ Savvy Southern Style
Inspire Me Wednesday ~ Adventures of Mel
Bon appétit!

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