|
 |
|
|
|
 |
 |
| |
|
| |
Dinners in a Flash Members - Login and Choose this recipe and it will be added to your grocery list.
Creamy Roasted Red Pepper Soup
Serve with a grilled ham and cheese and a salad of your choice for a complete and delicious meal.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 2 |
ea |
Roasted red peppers in the jar -16 oz, drained |
|
| 1 |
Tb |
Olive oil |
|
| 1/2 |
C |
Onion, chopped |
|
| 1 |
Tsp |
Garlic, minced |
|
| 1 |
C |
Mushrooms. sliced |
|
| 1 |
Tsp |
Thyme, dried |
|
| 1 |
Tsp |
Oregano, dried |
|
| 2 |
ea |
Bay leaves |
|
| 6 |
C |
Vegetable broth - reduced sodium |
|
| 1/2 |
C |
Milk - low fat |
|
| 1/4 |
C |
Fresh basil, chopped |
|
|
|
Salt and Cayenne Pepper |
|
| 1/4 |
C |
Feta Cheese, crumbled |
|
|
Instructions
Blend red peppers in a blender or processor until smooth and set aside.
Heat oil in saucepan and add teh onion and garlic. Cook for 1
minute, stirring occasionally. Add the mushrooms and cook until softened and their liquid is released, approximately 3 minutes. Stir in thyme, oregano, and bay leaves. Add the red pepper puree and broth
and bring to a boil. Reduce the heat and partially cover the pan and simmer for 5 minutes.
Add the milk and simmer for an additional minute to heat through. Remove from the heat, remove the bay
leaves and stir in the basil. Season to taste with salt and cayenne pepper.
Ladle soup into bowls and top with feta cheese.
|
|
|
|
 |
|
|
|
|
|
