ROASTED RED PEPPER AND TOMATO SOUP

★★★★★ 3 Reviews
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By Eddie Jordan
from Bristow, OK

This roasted soup is a treat. COOKBOOK RECIPE

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serves Makes 4 serving
prep time 15 Min
cook time 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
    low fat chicken stock
  •   to taste
    salt and freshley ground pepper
  •  
    basil leaves
  •  
    paper thin lemon slices

How To Make

  • 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