creamy roasted red pepper soup

Name: creamy roasted red pepper soup
Cook time: 45 min
Yield: 12
Ingredients: 24oz - fire roated red peepers juice and all; 1/4c - pesto; 3 tblsp - roast vegatable base; 1/4c - grated parm; 1 qt - half and half; 1c - heavy cream; 1/3lb - butter; 3/4c - flour; dash(es) salt and pepper

(1 RATING)

31 Pinches

scott kartune

inverness, FL

Updated on Mar 14, 2012

This soup is one of my best selling soups at the restraunt

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prep time

cook time 45 Min

method ---

yield 12 serving(s)

Ingredients

24oz - fire roated red peepers juice and all
1/4c - pesto
3 tblsp - roast vegatable base
1/4c - grated parm
1 qt - half and half
1c - heavy cream
1/3lb - butter
3/4c - flour
dash salt and pepper

How To Make creamy roasted red pepper soup

Step 1

Blend peppers pesto veg base parm cheese and creams till smooth.set aside

Step 2

In stock pot melt butter and slowly add flour to make roux.
Step 3

Add mixture and cook on med-low till thicken. Add salt and peeper to tast
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