Ingredients: |
Ingredients: 1 tsp olive oil
1 onion, chopped
2 cl garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1½ tsp dried thyme or 1 tsp fresh
2 tsp paprika
⅛ tsp white sugar
6 c chicken broth
1 pinch cayenne pepper
1 dash hot pepper sauce
2 tbsp butter
1½ tbsp all-purpose flour
6 tbsp sour cream or whipping cream
salt and pepper to taste
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Directions: |
Directions:1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides.
2. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.
3. Chop roasted peppers, reserving ¼ cup of pepper.
4. Heat olive oil on medium heat, Sauté onion and garlic and cook until soft but not brown.
5. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar.
6. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
7. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using).
8. Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
9. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
10. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture.
11. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream or whipping cream to each bowl. |
This recipe for Tomato Pepper Soup is from