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Roasted Red Pepper Soup

Padron 1964 maduro cigar review.

Recipe Summary Roasted Red Pepper Soup

This soup is easy and delicious! It always gets rave reviews.

Ingredients | Padron 1964 Maduro Review

2 (16 ounce) jars roasted red peppers

2 (14.5 ounce) cans chicken broth

1 (8 ounce) package sliced fresh mushrooms

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

2 (9 ounce) packages fresh cheese tortellini, uncooked

Directions

Place roasted red peppers in a blender or food processor, and blend until smooth.

In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Info | Padron 1964 Maduro Review

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Roasted Red Pepper Soup

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,

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