Roasted Red Pepper And Sundried Tomato Soup
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
54
Sourness
35
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
Rehydrate the dried tomatoes by soaking them in warm water for hour
2
Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally
3
Do not let the onion color
4
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes
5
Pour the soup into a blender and process at high speed for 4 minutes, until very smooth
6
Then pass it through a strainer to remove the vegetable skills
7
Adjust tile seasoning and serve with fresh basil leaves as a garnish;