Cream of Pimiento Soup

Southern Living Magazine---cream and gooood.

Yield: 8 servings
Community Recipe from


  • 1 jar(s) 7 oz.diced pimiento, undrained
  • 4 tablespoon(s) butter
  • 5 tablespoon(s) flour
  • 29 ounce(s) chicken broth
  • 3 cup(s) 1/2 & 1/2
  • 4 teaspoon(s) grated onion
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) hot sauce


  1. Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.
  2. Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
  3. 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.
  4. Stir in pimiento, onion, salt, and hot sauce: cook over low heat, stirring constantly, until thoroughly heated. Yield: 7 1/2 cups
September 2013

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream of Pimiento Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy