Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!


Monday, June 21, 2010

Roasted Red Pepper and Tomato Soup

This is a very adaptable recipe and tastes much better than tomato soup from a can. Try adding diced jalapeno peppers for a little more zesty flavor, or even skip the addition of sour cream and add cream to the final recipe. Also, if you are short on prep time, substitute a jar of roasted red peppers and a large can of peeled and diced tomatoes for the fresh vegetables.

2 tsp Olive Oil, divided
1 Onion, chopped
2 cloves Garlic, minced
3 Red Bell Peppers
4 large Tomatoes, peeled, seeded and chopped
1-1/2 tsp Dried Thyme
2 tsp Paprika
1/8 tsp Sugar
6 cups Chicken Broth (regular or low sodium)
Salt and Pepper to taste
1 pinch Ground Cayenne Pepper
1 dash Hot Pepper Sauce
2 TB Butter
1-1/2 TB All-Purpose Flour
6 TB Sour Cream

To roast the peppers: Rub 1 teaspoon olive oil on peppers and place under the broiler until blackened, turning peppers to get all sides evenly roasted. Carefully place peppers into a paper bag and seal. Let rest for 15 minutes, remove from bag and peel off the skins, and remove core and seeds. Dice the peppers, reserving one cup; set aside.

In a large soup pot, heat olive oil over moderate heat. Add onion and garlic and saute until softened, about 5 minutes. Stir in tomatoes, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to a boil, reduce heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until smooth. Set aside the pot of broth.

Strain soup, reserving broth. Place solids in food processor or blender, and process until smooth. Set aside the pot of broth.

In the soup pot, melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add puree and broth back to the pot. Add reserved chopped peppers and bring to a boil. Reduce heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to the center of each bowl. For a lighter soup, this is also delicious without the sour cream.

Ladle into bowls and add 1 tablespoon of sour cream to the center of each bowl. For a lighter soup, this is also delicious without the sour cream. Serves 6.

No comments:

Post a Comment

Thank you for visiting today. Feel free to leave a comment or question below. I'd love to hear from you!