Red Pepper-Tomato Soup

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* Exported from MasterCook *

 

Red Pepper-Tomato Soup

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 tablespoon olive oil

1 cup chopped onions

2 medium peeled tomatoes -- quartered

(3/4 lbs.)

1 1/2 cups vegetable broth

(see separate recipes)

1 cup water

1/4 teaspoon dried thyme

1/2 cup roasted red peppers

1/4 teaspoon salt -- or to taste

1/8 teaspoon ground red pepper -- or more to taste

 

Vegan. Low fat

 

Makes: 3 1/2 cups; serves: 4

 

The red pepper flavor is subtle, although you definitely get it in the

aftertaste. If you want a really strong pepper flavor, use 3/4 to 1 cup of

red peppers instead of the 1/2 cup called for in the recipe.

 

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

onions; cook, stirring, until softened, about 2 minutes. Add the tomatoes;

cook, stirring, until softened, about 4 minutes. Add the broth, water, and

thyme; bring to a boil.

 

2. Reduce heat and simmer, uncovered, 40 minutes or until the vegetables

are soft.

 

3. Place the soup, roasted peppers, salt, and ground red pepper in a

blender or food processor container fitted with a steel blade. Cover and

process until puréed.

 

 

 

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