Roasted Red Pepper And Tomato Soup
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Olive Oil2 cloves
Garlic (minced)1.5 tsps
Dried Thyme2 tsps
Paprika1 tsp
White Sugar6 cups
Chicken Broth1
Salt1 pinch
Ground Cayenne Pepper2 tbsps
Butter1.5 tbsps
All-Purpose Flour6 tbsps
Sour CreamDirections:
1
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides
2
Put into paper bag and seal
3
Let rest for 15 minutes, then peel will come right off and core and seeds will fall out
4
Chop peppers
5
Reserve one chopped pepper; set aside
6
Heat olive oil over moderate heat
7
Add onion and garlic and cook until soft but not brown, about 5 minutes
8
Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar
9
Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes
10
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using)
11
Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender
12
Strain soup, reserving broth
13
Place solids in food processor or blender, and process until fairly smooth
14
Add puree back into broth
15
Melt butter and stir in the flour, cook for 1 minute
16
Stirring slowly, add the broth/vegetable mixture
17
Add reserved chopped pepper and bring to boiling
18
Lower heat and simmer 10 minutes
19
Ladle into bowls and add 1 tablespoon of sour cream to each bowl
20
For a lighter soup, this is also delicious without the sour cream