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

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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

How to Make ROASTED RED PEPPER AND TOMATO SOUP

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

Printable Recipe Card

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




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