Sunday, February 19, 2012
Bon Appétit: Roasted Red Pepper Soup
Ingredients:
2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked
Directions:
Place roasted red peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms.
Season with basil, oregano, garlic powder, salt, and pepper.
Bring the mixture to a boil.
Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
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To Not Me,