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Roasted Red Pepper, Carrot, and Spicy Basil Soup
Roasted Red Pepper, Carrot, and Spicy Basil Soup

Roasted Red Pepper, Carrot, and Spicy Basil Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium onion, quartered
5 cloves of garlic, minced
7 or 8 carrots, peeled and quartered
1 large potato, peeled and quartered
1 jar roasted red peppers (preferably one pound), all cut in half
4 sprigs thyme, whole
1 can chicken broth
1 chicken bouillon cube
Water (to desired consistency)
1 habanero, jalapeno, or other chile pepper (optional)
1 bay leaf
1 can evaporated milk or small carton of half- and-half
1 ounce fresh basil, or to taste, stems removed----reserve some for garnish
Salt and pepper to taste
Optional: Shredded Kraft Italian or Mexican cheeses; seasoned croutons; sour cream
Garnish: A fresh basil leaf in each bowl.
Optional Garnishes: Kraft Italian or Mexican cheese; seasoned croutons; or garlic-bread slices
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Let's Make It
1
All except basil and milk should be brought to a boil. Cook until tender and remove bay leaf and thyme.
2
Add whichever milk you choose and fresh basil. Turn off heat and stir. Allow to sit at least 15 minutes and then puree. Add salt and pepper to taste.
3
Garnish with a basil leaf or the garlic bread slice. Sprinkle garlic bread with Kraft Cheese of your choice. Heat using instructions. Serve on top of, or beside soup.
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