V8 Roasted Red Pepper Soup |
|
 |
Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth. Ingredients:
3 cups chicken broth |
1 teaspoon italian seasoning |
1 cup diced fennel |
1 cup diced onion |
1 cup diced peeled potato |
3 (12 ounce) jars roasted red peppers, drained |
1 cup vegetable juice |
Directions:
1. In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
2. Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
3. Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
4. Serve with a triangle of garlic toast on top!
|
|