Roasted Red Pepper Soup
Delicious Creamy soup
- 3 stalks celery finely chopped
- 1/2 onion finely chopped
- 1 small clove
- chopped garlic
- 5-6 sprigs of thyme
- 2 jars of Pastene 16oz.
- fire roasted red peppers
- chicken broth (I use low sodium)- usually 1 full box
- 1/2 cup water
- 1/2 package turkey pepperoni finely chopped
- 3/4 cup warm milk
- 1/4 cup grated parmesan cheese
How To Prepare
1-Spray pot with PAM (or any brand)
2-Sauté celery, onion, garlic and thyme until translucent
3-Add in the 2 jars of peppers (1 jar including the liquid they are in and one strained. NOTE that these peppers are skinny strips. If you but them thick, you should cut them a bit first.
4-Add in broth, water and chopped pepperoni and let it simmer on high for 15 minutes.
5-Add warm milk and cheese and stir.
6-Let simmer on low-medium for 5-10 minutes
7-Remove from stove and let cool 30 minutes
8-Put in food processor or blender to puree. This soup should be served with a protein and is absolutely delicious. (You can also add 1/2 TSP of crushed red pepper while simmering to add a little "kick" to it!)