Title: Roasted Red Pepper Soup
Categories: Garden2
Yield: 4 servings

5 Red bell peppers; roasted,
-peeled,
Cored and seeded
(or one 14-oz jar roasted
-peppers)
1 tb Olive oil
1/2 c Onions; diced
2 Garlic cloves; minced
1/8 ts Cayenne pepper
3 c Chicken broth
Salt and pepper; to taste
Sour cream; for garnish
Diced onions; for garnish
Cilantro; for garnish

Heat olive oil in a large pot over medium-high heat. Saute onions and
garlic until soft. While onions and garlic are sauting, puree roasted
peppers in food processor or blender, adding a small amount of broth. Add
mixture to pot, along with some cayenne pepper. Stir in remaining broth,
salt, and pepper, then simmer for 10 minutes. Transfer to serving bowl and
garnish with sour cream, onion, and cilantro. Serves 4.

Comments: Can be served hot or cold. Garnish with sour cream, diced onions,
and cilantro. Jarred peppers are a great substitute for freshly roasted red
bells when the prices soar in the winter and spring.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 112

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.