Roasted Red Pepper Sauce

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Main Ingredient: Vegetables
Menu Part: Sauce
Cuisine Type: American
Serves: 100

This creamy sauce made with roasted red peppers, garlic and Campbell’s® 50 oz. Cream of Chicken Soup is a flavorful menu addition. Try it as a dipping sauce for seasoned grilled chicken skewers.

Ingredients

2 Tbsp. Olive oil
2 each Onions, diced
2 Tbsp. Garlic, minced
6 each Red peppers, roasted
48 oz. Water
1 can (50 oz. each) Cream Of Chicken Soup

Steps

  1. Heat olive oil in a saucepan over medium heat, add onions and garlic.
  2. Turn down the heat and sweat for 2 minutes. Do not burn garlic.
  3. Add roasted red peppers, water, and Campbell's® Cream of Chicken Condensed Soup. Bring to a boil and reduce heat to a simmer for 10 minutes.
  4. Blend until smooth, serve warm.

Additional Tips

If roasted red peppers are unavailable, roast them on a gas stove.
Add herbs before puréeing the sauce to maximize flavor.

Great with chicken breasts, pasta, pork tenderloin or chops, salmon and white fish, as a dip or as a braising or stewing liquid.