Saturday, January 31, 2009

Roasted Red Pepper and Cheddar Soup

This is the soup that I served at my Foodbuzz 24,24,24 dinner last week and everyone loved it. I didn't make enough for the help (my other kids and I) to have any and I was really sorry I hadn't.

Roasted Red Pepper and Cheddar Soup

Serves 8 as an appetizer or 4 for a meal
Printable Recipe

1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped fresh red pepper
1/4 cup flour
6 cups chicken stock
1/4 cup chopped roasted red pepper (a.k.a. pimento)
2 cups milk
2 cups shredded cheddar cheese
Extra roasted red pepper - diced fine - for garnish

1. Melt butter in a soup pot and add onion, celery and fresh red pepper. Saute for several minutes until onion and celery are translucent.
2. Add flour and stir until smooth. Add stock and 1/4 cup roasted red pepper.
3. Bring to a boil and reduce to a simmer. Simmer until vegetables are tender - about 20 minutes.
4. Strain soup with cheesecloth and return to pot.
5. Return soup to simmering and add milk and cheddar cheese.
6. Whisk until cheese is melted. Thicken if needed with a flour and water slurry.
7. Salt to taste and serve with chopped pimento on top.


Midwest Mom said...

I love the taste of roasted red pepper. This is a nice combination of flavors and a great alternative to Tomato bisque.

Thanks! - Julia

Netts Nook said...

This soup looks great I can't wait to try it thanks for sharing.