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 lowStir occasionally for 5-6 minutes. Internal temperature of 165 °F.
Keep refrigeratedFor a maximum of 3 to 4 days
Recycle the container