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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
All except basil and milk should be brought to a boil. Cook until tender and remove bay leaf and thyme.
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.
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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