If you're afraid to risk an exploded pepper, there are a few other ways to add the Scotch bonnet to your chicken soup. Dried ...

stuffed pepper taste. If you want to make this soup ahead, cook the rice separately and add it to individual bowls right before serving instead of the pot. This keeps it from soaking up too much ...

FARGO — If soup is as popular in your home as it is in ours, then this Fire-Roasted Red Pepper and Tomato Soup will be a great addition to your weeknight repertoire. Making soup often feels like ...

Add stock, vinegar and reserved peppers. Bring to a boil and cook until peppers are tender, about 6 minutes. Use a blender to purée soup, in batches if necessary, until smooth. Season with salt ...

FRY THE SAUSAGE IN A SOUP POT TIL PINK DISAPPEARS ... YOU CAN ADD A TBS OR 2 OF VEGETABLE OR OLIVE OIL, ADD PEPPERS AND CONTINUE TO SAUTE UNTIL PEPPERS ARE PARTIALLY COOKED.

Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano; season with salt and pepper. Bring the soup to a boil over high heat, breaking up the ...

Add vegetable broth and salt and pepper to taste. Simmer another 15 to 20 minutes.Transfer soup to blender and puree until very smooth. Adjust seasonings to taste. Makes 2 servings. Each serving ...

2. Add 5 more cups of the water and bring to a boil. In a blender, purée the soup, in batches, for 3 minutes each. Season with 1 teaspoon of the salt, 1/8 teaspoon of the pepper and the lemon juice.