Betty's Delicate Cream of Pimiento Soup -- Mother's Day

Bettyskitchen's picture

Apr. 29, 2013

In this video, Betty demonstrates how to make Cream of Pimiento Soup. This is a delicate soup that is perfect for your Mother's Day table.


Flour 3 Tablespoon
Butter 3 Tablespoon
Salt 1/2 Teaspoon
Ground black pepper 1 Dash
Milk 1 1/2 Cup (24 tbs) (You may use half
Diced pimento 4 Ounce , drained
Grated onion 1 Teaspoon (You may use less—to your taste)
Chicken broth 1 1/2 Cup (24 tbs) (add salt to taste if using low sodium broth)
Fresh ground black peppercorn To Taste (for the top)



1. In a 2-quart saucepan, melt butter over low heat.

2. Add flour, salt, and black pepper. Stir and cook for 1 minute.

3. Slowly pour in milk, stir constantly and cook on low heat until sauce is smooth and thickened. Turn off flame and let it sit.

4. In blender, put diced drained pimientos, grated onion, and chicken broth. Pulse for 10 seconds or just until pimiento is finely minced.

5. Pour the mixture into the saucepan. Reheat before serving.


6. Grind some fresh black peppercorns over the top, if desired and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 122Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 379 mg15.79%

Total Carbohydrates 10 g3.3%

Dietary Fiber %

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet