ROASTED RED PEPPER AND TOMATO SOUP

2
Eddie Jordan

By
@EDWARDCARL

This roasted soup is a treat. COOKBOOK RECIPE

Rating:
★★★★★ 3 votes
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

Step-By-Step

1Puree 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.
2Gently 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.
3Let 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 ROASTED RED PEPPER AND TOMATO SOUP

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