Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup


• 12-oz. jar Dunbars Roasted Pepper

• 2 cloves garlic 1/2 c. sweet onion

• 2 T. olive oil

• 1-1/2 c. chicken stock

• 1 c. white wine

• 1 c. fresh basil, finely chopped salt and pepper to taste

• 8 oz. evaporated milk

• 8 oz. half-and-half


• Drain roasted peppers and discard liquid.

• Puree peppers and set aside.

• Saute garlic and onion in olive oil until tender.

• Add chicken stock, reduce mixture by 1/3, add wine and reduce again by 1/3.

• Add basil and pureed peppers, then salt and pepper to taste.

• Heat for 5 min over low heat.

• Remove from heat and blend in processor until smooth.

• Return to low heat, add evaporated milk and half-and-half and simmer for another 5 min before serving.