You are here: Home » Recipes » Cream of Pimiento Soup Cream of Pimiento Soup Recipe by Favorite Recipes Press Yield 8 servings This chilled creamy soup is perfectly served on a hot summer day. PrintEmail Ingredients 1 -- (4-ounce) jar diced pimientos, drained2 tablespoons unsalted butter3 1/2 tablespoons all-purpose flour1 -- (14-ounce) can chicken broth2 cups half-and-half1/2 teaspoon salt5 -- scallions, diced1/4 teaspoon Tabasco sauce -- Fresh basil, chiffonaded for garnish Instructions Puree pimientos in blender and set aside. Melt butter in saucepan over low heat. Add flour, stirring constantly for one minute. Slowly add chicken broth and half-and-half. Cook mixture over medium heat until thick and bubbly. Stir in pimento puree, salt, scallions, and Tabasco sauce. Cook over low heat, stirring constantly until thoroughly heated. Chill. To serve, ladle into bowls or cups and top with basil chiffonade. Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).