ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Pepper-Cheddar Soup

Yield

Ingredients

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

Nutrition Information

  • calories 296
  • fat 20 g
  • satfat 13 g
  • protein 11 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 66 mg
  • sodium 1 mg

How to Make It

  1. 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.