Cream of Pimiento Soup

Southern Living
Cream of Pimiento SoupRecipe
Photo: Charles Walton; Styling: Mary Lyn Hill
3 3/4 cups


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1 (4-ounce) jar diced pimiento, undrained
2 tablespoons butter or margarine
2 1/2 tablespoons all-purpose flour
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 1/2 cups half-and-half
2 teaspoons grated onion
1/2 teaspoon salt
1/4 teaspoon hot sauce


Prep: 10 Minutes
Cook: 20 Minutes

Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.

Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.

Add chicken broth and half-and-half gradually to flour mixture, and cook over medium heat, stirring constantly, until broth mixture is thickened and bubbly.

Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.

Note: You can easily double the recipe to serve 8.

Created date

December 2001