Roasted Red Pepper Sauce

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.
Source: 

Additional Tips

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.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources