Roasted Red Pepper Sauce
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.
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
- Heat olive oil in a saucepan over medium heat, add onions and garlic.
- Turn down the heat and sweat for 2 minutes. Do not burn garlic.
- 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.
- Blend until smooth, serve warm.
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.