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Sockaroni Bell Pepper Soup

Thick creamy tomatoey roasted red pepper soup! Quick and easy to make!"


2 tbsp butter
3 garlic closed chopped
2 jars Newmans Sockarooni
14 oz. Chicken broth
24 oz. roasted red peppers drained
1 tbsp sugar
1 6oz packet of zesty Italian dressing mix
2 cups half and half
1/4 tsp black pepper
1/4 tsp red pepper


Melt butter in large dutch oven over medium heat; add garlic, saute 1 minute til slightly golden. Stir in Sockarooni and next four ingredients.Cook stirring occasionally for 30 minutes over medium heat. Cool for 10 minutes.
Process mixture in food processor, blender etc. until smooth. Return to pan, stir in half and half, cook stirring occasionally over low heat about 8 minutes. Stir in black and red pepper, serve with croutons.

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About 10 cups

Nutritional Information
Per Serving

no nutrition information available

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