How to make it

  • Preheat the oven to 400F.
  • Cut the onion into quarters.
  • Seed the red peppers and cut lengthwise into two pieces.
  • Brush a baking sheet some EVOO and place the red peppers skin side up. Fill the spaces with the onion quarters and whole garlic cloves. Drizzle the 1 tbsp EVOO on top of the veggies and roast for 20 minutes or until the skins of the peppers are brown.
  • Remove the skin from the peppers and chop it into big chunks.
  • While the peppers are roasting, in a large soup pot or saucepan, combine drained tomatoes, oregano and chicken stalk. Bring to a boil, reduce heat to medium.
  • When the peppers are skinned, add to the chicken/tomato mixture along with the onions and the garlic.
  • Cook for 10 minutes.
  • Using a hand blender, puree mixture until desired texture is achieved.
  • Add basil, sugar, S/P. Cook for 2-3 minutes.
  • Remove from heat and stir in heavy cream.

Reviews & Comments 2

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  • marmay 5 years ago
    This looks so good. This will be so good this weekend. Thanks for a yummy post.
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  • turlak 6 years ago
    Can't wait 'til winter to try this one! It is too hot here in Texas to eat soup during the summer, but this will be 1st on my list in the fall!!
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