All You MAY 2005
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.
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Roasted Pepper-Cheddar Soup recipe
