roasted red pepper soup Recipe

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Ingredients

Cost per recipe $7.76 view details

Directions

  1. Pour enough oil into stock pot to saute garlic, onion, celery, carrots, potatoes, red peppers. Mix and stir until onions translucent. Add canned tomatoes, the liquid from roasted red peppers, and ronzoni sauce. Add all the spice and herbs. Add stock and mix. Finally temper the milk cream mixture before adding to stock pot. Cook on low boil until potatoes are cooked. Whiz with an immersion blender to chunky consistency like picture. During the processing add the cubes of cream cheese. Keep soup warm until serving. Garnish with gorganzola cheese and parsley or that horrid cilantro.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3330g
Calories 1220  
Calories from Fat 250 20%
Total Fat 27.99g 35%
Saturated Fat 15.03g 60%
Trans Fat 0.0g  
Cholesterol 73mg 24%
Sodium 4227mg 176%
Potassium 6480mg 185%
Total Carbs 200.2g 53%
Dietary Fiber 29.8g 99%
Sugars 79.31g 53%
Protein 54.57g 87%
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Comments

  • ShaleeDP
    November 13, 2014
    This looks like a good soup to make and share with my friends.

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