Guest guest Posted May 2, 2006 Report Share Posted May 2, 2006 I love soup and that sounds good....(tucks it in my soup file) it would be nice with garlic croutons floating on top..oh my now you made me hungry. Great recipe Jeff thanks. Roasted Red Pepper and Tomato Soup 4 red bell peppers, roasted, peeled, cored & seeded 2 cups imported Italian canned tomatoes, seeded & drained 3 tbsp. olive oil 2 cloves garlic, peeled & finely minced 3 cups veg. stock Salt & freshly ground pepper Basil leaves Paper thin slices of lemon Puree three of the peppers and all the tomatoes in a food processor blender until finely textured but not completely smooth. Cut the remaining pepper into julienne strips and set aside. Gently heat the olive oil and garlic. When the garlic releases its fragrance, after about 2 minutes, stir in the pureed pepper and tomato mixture. Add the veg. stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper to taste. Let the soup cool, then cover and chill in the refrigerator. To serve, ladle the soup into bowls. Float basil leaves and a lemon slice in each bowl. Serves 4. Quote Link to comment Share on other sites More sharing options...
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