Cream of Roasted Red Pepper Chicken Soup - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Cream of Roasted Red Pepper Chicken Soup

Cream of Roasted Red Pepper Chicken Soup

Ingredients:  1 jar roasted red peppers (or 7-8 ounces fresh roasted peppers)

                          ½ chopped onion

                          1 tsp. minced garlic (I use jarred)

                          1 stalk celery, minced

                         1/2 can evaporated milk (I used fat free)

                         1/2 can chicken broth or vegetable broth (I used fat free)

                         1 cup shredded chicken (I used leftover bottom meat of a rotisserie chicken)

                         2 shakes of olive oil


                         Provolone or Cheddar Cheese for topping


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

Put pepper mixture in blender and blend until smooth.  Put blended pepper mixture in a pot, add broth, chicken and milk.  Stir until creamy. Place in oven-proof bowl, top with croutons, slice of provolone and place under broiler until bubbly and lightly browned.   Another option:  Top the soup with a dollop of sour cream and a slice of orange.

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