Cream of Pimiento Soup

  • Yield 8 servings

This chilled creamy soup is perfectly served on a hot summer day.


1 -- (4-ounce) jar diced pimientos, drained
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 -- (14-ounce) can chicken broth
2 cups half-and-half
1/2 teaspoon salt
5 -- scallions, diced
1/4 teaspoon Tabasco sauce
-- Fresh basil, chiffonaded for garnish


  1. Puree pimientos in blender and set aside.
  2. Melt butter in saucepan over low heat.  Add flour, stirring constantly for one minute.
  3. Slowly add chicken broth and half-and-half.
  4. Cook mixture over medium heat until thick and bubbly.
  5. Stir in pimento puree, salt, scallions, and Tabasco sauce.
  6. Cook over low heat, stirring constantly until thoroughly heated.
  7. 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).




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