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Creamy Red Pepper Soup https://www.metro.ca/userfiles/image/recipes/potage-poivrons-rouges-2024.jpg PT15M PT25M PT40M
In a pot, heat oil and brown garlic, red peppers, tomatoes and leeks. Add basil salt and pepper. Cook about 20 min or until vegetables are tender. Add milk. Purée in blender or food processor. For smoother texture, strain soup. Return soup to pot and stir in cream and sugar. Serve cold. Accompany with pesto bread.
8
1 Tbsp. (15 mL) olive oil 2 garlic cloves, chopped 4 red peppers, seeded and cubed 4 large tomatoes, seeded and quartered 2 leeks, white part only, sliced 1/4 cup (60 mL) chopped basil Salt and pepper to taste 1/2 cups (125 mL) milk 1/2 cup (125 mL) cream 15% 1 pinch of sugar
Creamy Red Pepper Soup

Creamy Red Pepper Soup

Rate this recipe
4 Votes
  • Gluten-free
8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $6.00
    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES

  • 2
    garlic cloves, chopped
  • 4
    red peppers, seeded and cubed
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    MINI SWEET PEPPERS

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    227 g PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

  • 4
    large tomatoes, seeded and quartered
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    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

    GRAPE TOMATOES

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    283 g PRODUCT OF MEXICO

    ORGANIC TOMATOES ON THE VINE

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    PRODUCT OF MEXICO 7.69/kg

  • 2
    leeks, white part only, sliced
  • 1/4 cup
    (60 mL)
    chopped basil

  • Salt and pepper to taste
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 1/2 cups
    (125 mL)
    milk
  • 1/2 cup
    (125 mL)
    cream 15%
  • 1 pinch
    of sugar
Imprimer ma sélection

Preparation

In a pot, heat oil and brown garlic, red peppers, tomatoes and leeks.

Add basil salt and pepper.

Cook about 20 min or until vegetables are tender.

Add milk.

Purée in blender or food processor.

For smoother texture, strain soup.

Return soup to pot and stir in cream and sugar.

Serve cold.

Accompany with pesto bread.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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