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Creamy Roasted Red Pepper Soup

Joy the Baker
  • 65 minutes
  • Serves

INGREDIENTS

1

Bay leaf

2

Carrots

2

Celery sticks

2 cloves

Garlic

1

Onion, medium

3 tbsp

Parsley, fresh

4

Red bell peppers, large

3 cups

Chicken or vegetable broth

1

Salt and pepper

1/2

Teaspooon garam masala

4 tbsp

Olive oil

1 tbsp

Cumin, ground

1/4 cup

Heavy cream


NOTES

  • I substituted the parsley for basil and added 28 oz can of crushed tomatoes

    Camie Hodlmair • 2018-09-24

1 person Recommend This Recipe