similar recipes: ,

Roasted Red Pepper and Garlic Soup





10 cloves garlic, minced
2 cans (1 lb. each) red roasted peppers, diced
1 gal. chicken stock
1/2 cup butter
1/2 cup flour
2 tsp. rosemary, crumbled
Salt and pepper, to taste


In a large pot melt the butter and stir in the flour to make a roux. Cook the roux for about 7-10 minutes to get the flour taste out. Add the garlic. Pour in the chicken stock and bring to a boil; let thicken. Turn down the heat and add the diced red peppers and salt and pepper then add the crumbled rosemary.

Have you made this recipe? What'd you think?

Sign in to review this recipe.

0 Recipe Reviews