Roasted Pepper-Cheddar Soup

Roasted Pepper-Cheddar Soup Recipe


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1 cup shredded Cheddar
1 1/2 cups half-and-half
1 cup chicken broth
4 cups jarred peppers


Rinse 4 cups jarred peppers; blend with 1 cup chicken broth in a blender until smooth; add 1 cup half-and-half. Pour into medium saucepan. Stir in another 1/2 cup half-and-half; cook on medium, stirring often, about 6 minutes. Gradually stir in 1 cup shredded Cheddar.

Created date

May 2005

Nutritional Information

Calories 296
Fat 20 g
Satfat 13 g
Protein 11 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 66 mg
Sodium 1 mg