Roasted Red Pepper and Potato Soup Good Recipes

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Roasted Red Pepper and Potato Soup

"Roasted purple peppers and potatoes combine with a creamy broth for a hearty and enjoyable soup. Serve warm with heat crusty bread for dipping."

Ingredients :

three tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 big carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-motive flour
1 (forty eight fluid ounce) can hen broth
3 medium crimson potatoes, diced
1 cup 1/2-and-half of cream
1 (6 ounce) jar roasted red peppers, tired and chopped
2 teaspoons clean thyme
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Melt the butter in a massive pot over medium warmth, and blend inside the olive oil. Saute the onion, carrot, and celery for about 5 mins, until onion is lightly browned. Stir inside the garlic, and continue to cook dinner 1 minute. Mix in the flour. Whisk inside the chook broth, and produce to a boil. Place the potatoes within the pot, lessen warmth to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir inside the roasted pink peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Notes :

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