Steps to Prepare Roasted Red Pepper Soup Campbell's

Roasted Red Pepper And Potato Soup

1/2 cup heavy cream ;

Recipe Summary Roasted Red Pepper And Potato Soup

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Ingredients | Roasted Red Pepper Soup Campbell's

3 tablespoons butter

1 tablespoon olive oil

1 small onion, chopped

1 large carrot, diced

1 celery stalk, diced

2 cloves garlic, pressed

2 tablespoons all-purpose flour

1 (48 fluid ounce) can chicken broth

3 medium red potatoes, diced

1 cup half-and-half cream

1 (6 ounce) jar roasted red peppers, drained and chopped

2 teaspoons fresh thyme

salt and pepper to taste

Directions

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Info | Roasted Red Pepper Soup Campbell's

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Roasted Red Pepper And Potato Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,

Images of Roasted Red Pepper Soup Campbell's

Roasted Red Pepper Soup Campbell's - Roasted red pepper & tomato soup is nutritious and deliciously crafted with purposeful ingredients like roasted red peppers, tomatoes, and a touch of cream for a soup that has 55% of your daily veggies per can and is an excellent source of vitamin a.