Roasted Red Pepper Soup…


  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 2 large potatoes, peeled and diced
  • 1 (12 ounce) jars roasted red peppers, drained, patted dry and chopped
  • 5 cups chicken broth
  • 2 (15 ounce) cans pears in juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper


  1. In a Dutch oven, saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
  2. In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through.

Took another cooking class- we had this soup and I thought it was really good. A little kick from the pepper but yummy.


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