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Roasted Red Pepper Soup

Submitted by: Mary on 08/10/2003
2266 views
2.69 avg rating
210 votes
 
 
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Ingredients

3 C Chicken broth
2 7 oz jars roasted red peppers, rinsed and drained
1 Large onion, chopped
1 Stalk celery, thinly sliced

1/4 t Splenda granular
1/4 t Salt
1 1/4 C Heavy cream

Directions

In a saucepan, combine chicken broth, roasted peppers, onion, celery, splenda, and salt.



Bring to boiling, reduce heat.



Simmer, uncovered about 15 minutes or until celery is very tender. Cool slightly.



Place the pepper mixture , half at a time, in a blender container or food processor bowl.



Cover and blend or process until smooth. Return the mixture to saucepan.



Stir in cream and cook over medium heat until heated through.

Servings

5

Calories

6

Time to prepare

35 Minutes

Difficulty

Easy
 

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