Roasted Red Pepper and Potato Soup

Roasted red peppers and potatoes count up in the manner of a creamy broth for a hearty and good soup. foster hot later tender romantic crusty bread for dipping.

The ingredient of Roasted Red Pepper and Potato Soup

1. 3 tablespoons butter
2. 1 tablespoon olive oil
3. 1 small onion, chopped
4. 1 large carrot, diced
5. 1 celery stalk, diced
6. 2 cloves garlic, pressed
7. 2 tablespoons all-purpose flour
8. 1 (48 fluid ounce) can chicken broth
9. 3 medium red potatoes, diced
10. 1 cup half-and-half cream
11. 1 (6 ounce) jar roasted red peppers, drained and chopped
12. 2 teaspoons spacious thyme
13. salt and pepper to taste

The instruction how to make Roasted Red Pepper and Potato Soup

1. Melt the butter in a large pot more than medium heat, and fusion in the olive oil. Saute the onion, carrot, and celery for just about 5 minutes, until onion is lightly browned. demonstrate in the garlic, and continue to cook 1 minute. mixture combination in the flour. move around in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
2. mixture combination the half-and-half into the pot. stir up opinion in the roasted red peppers. Season once thyme, salt, and pepper. Continue cooking until infuriated through.

Nutritions of Roasted Red Pepper and Potato Soup

calories: 247.6 calories
carbohydrateContent: 26.4 g
cholesterolContent: 36.1 mg
fatContent: 13.7 g
fiberContent: 2.9 g
proteinContent: 5.5 g
saturatedFatContent: 6.9 g
servingSize:
sodiumContent: 1325.4 mg
sugarContent: 4.4 g
transFatContent:
unsaturatedFatContent: