Ingredients

The following ingredients have 12 Servings
  • 2 large onions, chopped
  • 1/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 2 large potatoes, peeled and diced
  • 2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
  • 5 cups chicken broth
  • 2 cans (15 ounces each) pears in juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • Optional: Chopped chives, heavy cream and croutons

Instruction

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.