ROASTED RED PEPPER AND TOMATO SOUP

Eddie Jordan

By
@EDWARDCARL

This roasted soup is a treat. COOKBOOK RECIPE


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Comments:

Serves:

Makes 4 serving

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4
meaty red bell peppers, roasted peeled coared and seeded
2 c
italian canned tomatoes seeded and drained
3 Tbsp
olive oil
2 clove
garlic peeled and finely minced
3 c
defatted chicken stock
salt and freshley ground pepper
basil leaves
paper thin lemon slices

Directions Step-By-Step

1
Puree three of the peppers and all of the tomatoes in a food processor. Blend until finely textured, but not completely smooth. Cut the remaining pepper into julienne strips, Set aside.
2
Gently heat the olive oil and garlic. When the garlic releases it's fragrance, about 2 minutes stir in the pureed pepper and tomato mixture. Add the chicken stock bring to a boil and add julienne pepper strips simmer for 15 minutes. Season with salt and pepper to taste.
3
Let the soup cool then cover and chill in the refrigerator. To serve ladle the soup into bowls. Float basil leaves and lemon slices in each bowl. server 4

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy