roasted red pepper and tomato soup

Name: ROASTED RED PEPPER AND TOMATO SOUP
Prep time: 15 min
Cook time: 15 min
Cuisine: American
Ingredients: 4 - meaty red bell peppers, roasted peeled coared and seeded; 2 cup(s) italian canned tomatoes seeded and drained; 3 tablespoon(s) olive oil; 2 clove(s) garlic peeled and finely minced; 3 cup(s) low fat chicken stock; to taste - salt and freshley ground pepper; - basil leaves; - paper thin lemon slices

(3 RATINGS)

62 Pinches 3 Photos

Eddie Jordan

Bristow, OK

Updated on May 17, 2011

This roasted soup is a treat. COOKBOOK RECIPE

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield Makes 4 serving

Ingredients

4 - meaty red bell peppers, roasted peeled coared and seeded
2 cups italian canned tomatoes seeded and drained
3 tablespoons olive oil
2 cloves garlic peeled and finely minced
3 cups low fat chicken stock
to taste - salt and freshley ground pepper
- basil leaves
- paper thin lemon slices

How To Make roasted red pepper and tomato soup

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.

Step 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.
Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes