Cream of Roasted Red Pepper Chicken Soup


Winner of the Savory Soup Spectacular Contest

Jan Mullikin


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.

Blue Ribbon Recipe


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!] The Test Kitchen


★★★★★ 9 votes

20 Min
30 Min
Stove Top


  • 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
  • ·
  • ·
    Pravalone or Cheddar Cheese to taste

How to Make Cream of Roasted Red Pepper Chicken Soup

About Cream of Roasted Red Pepper Chicken Soup

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Collection: Soup's On!
Other Tag: Quick & Easy

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