Creamy Red Pepper Soup Recipe

Ingredients

2 large onions, chopped1/4 cup butter, cubed4 garlic cloves, minced2 large potatoes, peeled and diced2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped5 cups chicken broth2 cans (15 ounces each) pears in juice1/8 teaspoon cayenne pepper1/8 teaspoon black pepperOptional: Chopped chives, heavy cream and croutons

Preparation

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool.

Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.