Cream of Roasted Red Pepper Chicken Soup

Recipe Rating:	(55)
Categories:	Chicken Soups, Cream Soups, Quick & Easy
Collections:	Soup's On!
Serves:	4
Prep Time:	20 Min
Cook Time:	30 Min

Ingredients

1 jar(s)	roasted red peppers (7-8 ounce)
1/2	chopped onion
1 tsp	minced garlic
1	stalk celery, minced
1/2 can(s)	evaporated milk
1/2 can(s)	chicken broth, any type
1 c	diced or shredded chicken (optional)
2	shakes of olive oil in skillet
	croutons
	Pravalone or Cheddar Cheese to taste

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Jan Mullikin

Well Seasoned

Union, KY (pop. 5,379)

jmulliki

Member Since Nov 2009

Jan's Notes:
I like convenience, so I used jar peppers. If you have time to roast the peppers it would be even better.
I also use leftover rotisserie chicken. When we buy a rotisserie chicken from the deli, my family never wants the meat on the bottom so I shred it and use it in soup later.
(See Jan's Original Version of Recipe)

Comments from the Test Kitchen:

WINNER: SAVORY SOUP CONTEST!

The flavor of this creamy soup is delightfully strong... and delicious! There's no heat in this dish, so don't shy away from it just because of it's name. The flavor is rich and slightly smoky. I love chicken so I did opt to add the shredded chicken Jan listed as optional - I'd recommend you do the same.

[Read more about this recipe in Janet's Notebook!]

Directions

In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft.

Put pepper mixture in blender and blend until smoothe.

Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.

Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.

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1-12 of 29 comments on "Cream of Roasted Red Pepper Chicken Soup"

Polly Anna Polly

Mar 9, 2010

Sounds like a winner to me! Congratulations on your win.

Jan Mullikin jmulliki

Mar 9, 2010

Thanks so much! I'm so excited and can't wait to go!

Kathy Gates ggates4

Mar 18, 2010

Wow! So happy for you!

Laura Tokar luvtocreate

Mar 20, 2010

This sounds good I can't wait to try it!

Sylvia Theresa... Sylviathepolishcook

Mar 20, 2010

Sounds great

Jodie Brown LadybugBenton

Mar 24, 2010

Congrats on your win. THis soup sounds wonderful. I can't wait to make it. Thanks for the recipe!

Felicia V Dung_Beetle

Apr 29, 2010

This sounds like a soup of mine that a friend has been looking for ...for EVER! Think I'll surprise her with it. I'm a little confused on the actual "chicken" amount...but I think it's 1 cup? Thanks and congrats on the win!

CAROLYN JOHNSON cajmslady

Jun 21, 2010

WHAT KIND OF RED PEPPERS DO YOU USE....AREN'T THEY SPICY......DO YOU USE SMOKED CHICKEN OR WHAT KIND SHOULD I USE FOR THIS SOUP.....IT SOUNDS DELICIOUS.....

Jan Mullikin jmulliki

Jun 21, 2010

I used red bell peppers (maybe called sweet peppers or mangos in some areas). I used garlic herb rotisserie chicken. The reason I like that is the garlic gives great flavor to the soup. Another thing which changes the outcome is the croutons--I use ranch-style fat free croutons and provolone cheese. Much better taste than just Italian home made croutons! Hope you like it.