During the Christmas Holiday, I made a nice soup for the family. People liked it so I thought I would type up and share the recipe. Enjoy!
Roasted Red Pepper and Tomato Soup
Last Updated: December 27, 2008 by Will O’Brien
- extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 red bell peppers
- 1 large can whole peeled tomatoes (fire roasted tomatoes add nice flavor), drained
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4-6 cups chicken broth
- salt and white pepper to taste
- 1 pinch ground cayenne pepper
- 2 tablespoons butter
- 1/4 pint heavy whipping cream
- 6 tablespoons sour cream
- Roast peppers: rub oil on peppers and grill (or broil) them until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel off blackened parts and separate into quarters. The skins will come right off and the core and seeds will fall out. Set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes.
- Stir in tomato, bell peppers, thyme, and paprika. Cook over medium-low heat and reduce, about 25 minutes.
- Stir in chicken stock, salt and pepper, and cayenne pepper. Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender (in batches) with a small amount of broth, and process until fairly smooth.
- Stirring slowly, add the broth back until desired thickness is reached. Lower heat and simmer 10 minutes.
- Add butter and heavy whipping cream to soup. Stir.
- Ladle into bowls and add 1 tablespoon (dollop) of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
- The soup can be cooked for a longer time at lower heat. Use your discretion to determine when to move add chicken stock and when to puree soup.
- Using whole tomatoes and peppers will provide better flavor than chopping the tomatoes and peppers at the beginning.
- Use your discretion on the amount of chicken stock to use based on how thick the soup is at that step.
- The soup can be made vegetarian by using vegetable stock instead of chicken stock.
- This recipe can easily be doubled for larger quantities.
- The soup can be refrigerated and reheated later.
- This is a modified recipe from one originally published at http://allrecipes.com/Recipe/Roasted-Red-Pepper-and-Tomato-Soup/Detail.aspx