Roasted Pepper-Cheddar Soup

Name: Roasted Pepper-Cheddar Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 355 milliliters half-and-half; 946 milliliters jarred peppers; 237 milliliters shredded Cheddar

Roasted Pepper-Cheddar Soup is a gluten free, primal, fodmap friendly, and vegetarian main course. This recipe serves 2. One serving contains 529 calories, 23g of protein, and 40g of fat. It is perfect for Autumn. Head to the store and pick up chicken broth, half-and-half, cheddar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse 4 cups jarred peppers; blend with 1 cup chicken broth in a blender until smooth; add 1 cup half-and-half.

Ingredients you will need

Chicken Broth

Peppers

Equipment you will use

Blender

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.

Ingredients you will need

Shredded Cheddar Cheese