Serves: 4
Total Calories: 652
Microwave red bell pepper on high for 2 minutes. Cut into pieces and puree in blender. In a saucepan saute onions in the 2 tablespoons butter until tender. Add garlic, pepper, lime juice, and sugar. Heat and stir for one minute. Add red pepper puree and remove from heat. In a separate saucepan melt the 1/4 C butter. Add flour and stir until well blended. Add half-and-half cream, stirring constantly until mixture reaches a boil. Continue cooking for about two more minutes. Add pepper mixture and blend. Serve hot. Garnish with chopped cilantro or thyme.
This Red Bell Pepper Soup recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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