Directions
Start by preparing the garlic croutons
Trim crusts from bread and cube.
In a mixing bowl, toss garlic, oil and bread.
Spread on a baking sheet and cook at 400˚F for approximately 10 minutes or until golden brown, and set aside.
For the soup, start by saute onions and garlic in olive oil until soft and aromatic.
Combine peppers, onions, garlic, and seasonings in blender.
Slowly add water to vegetable puree until desired consistency.
Chill before serving, or can be heated and served hot.
I would love to try your roasted red pepper soup with garlic, however, I cannot figure out how the find the single serving quantity anywhere, same with other items.
Delicious! I must not have added enough water as I only had enough soup for 3 cups at most.
Nice to hear, thanks Betty!
Make up the full quantity and divide into serving portions and freeze. Use sealable plastic bags.