Cream of Pimiento Soup
Submitted by colin
Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minWell now, here’s a little Southern secret that deserves way more attention.
Sweet pimientos get blended silky smooth, then stirred into a butter-and-flour roux with chicken broth and half-and-half for a soup that’s as pretty as a Georgia sunset.
A dash of hot sauce gives it just enough kick to keep things interesting without overwhelming that gentle, sweet pepper flavor.
From start to finish, you’re looking at about 30 minutes, making this a weeknight winner or an elegant first course for company.
Pro Tips
- Use jarred pimientos with their liquid for the fullest flavor and that gorgeous coral color.
- Grate the onion on the fine side of a box grater so it melts into the soup without leaving chunks.
- Stir constantly when adding the broth and cream to the roux to avoid lumps.
- Serve in small cups as a starter; a little goes a long way with this rich, creamy soup.
Ingredients
Directions
Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides.
Set pimiento aside.
Melt butter in a heavy saucepan over low heat; add flour, and stir until mixture is smooth.
Cook 1 minute, stirring constantly.
Add chicken broth and half and half cream gradually to flour mixture; cook over medium heat, stirring contstantly, until mixture is thickened and bubbly.
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
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