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Roasted Pepper-Cheddar Soup

All You MAY 2005

  • Yield:

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 20g
  • Saturated fat: 13g
  • Protein: 11g
  • Carbohydrate: 14g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Sodium: 1mg
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Roasted Pepper-Cheddar Soup Recipe

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