January 17

Creamy Red Pepper Soup

Red peppers roasted and blended with rich chicken stock, fresh basil and cracked black pepper

Red pepper, onion, butter, chicken stock, cream, olive oil, spices

Heat on stovetop on low

Stir occasionally for 5-6 minutes. Internal temperature of 165 °F.

Keep refrigerated

For a maximum of 3 to 4 days

Recycle the container

Creamy Red Pepper Soup
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