Roasted Red Pepper and Tomato Soup
Recipe
Roasted Red Pepper and Tomato Soup
Ingredients:
3 red bell peppers
9 large tomatoes - peeled, seeded and chopped
1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½ tsp. dried thyme
2 tsp. paprika
1/2 tsp. white sugar
5 cups of chicken broth
2 pinches of ground cayenne pepper
3 tbsp. butter
1 ½ tbsp. all-purpose flour
2 dashes of hot pepper sauce Salt and pepper to taste
Directions:
For the Roasted Peppers:
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers.
For the Soup:
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers, thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls. Enjoy!
