red_pepper_soup

Roasted Red Pepper and Tomato Soup

  • 40 mins
  • 11 ingredients

Ingredients

  • cooking spray
  • 2 large red bell peppers, seeded and coarsely chopped
  • 1 red onion, chopped
  • 2 medium tomatoes, halved
  • 1 small crusty French loaf
  • 1-2 garlic cloves, halved
  • 2 1/2 cups vegetable stock
  • Kosher salt and cracked black pepper to taste
  • 1-2 tsp Worcestershire sauce
  • 4 tbs sour cream
  • Chopped chives for garnish

 

  • Preheat oven to 375 degrees.
  • Spray a large roasting pan with the oil, and add the bell peppers and onions.
  • Cook in the oven for 10 minutes, then add the tomatoes and cook for an additional 20  minutes or until the bell peppers are soft.
  • Cut the bread into slices 1/2 inch thick.
  • Cut the garlic  clove in half and rub the cut edge of the garlic over the bread.
  • Place the bread slices on a large cookie sheet and cook in the oven for 10 minutes, turning half way through until golden and crisp.
  • Remove the vegetables from the oven and let cool slightly, then blend in a food processor until smooth.
  • Strain the mixture through a large wire mesh strainer into a saucepan to remove the seeds and skins.
  • Add the stock, then season to taste with salt and pepper.
  • Heat the soup gently until hot.
  • In  a small bowl, beat together the Worcestershire sauce with the sour cream.
  • Pour the soup into warm bowls  and swirl a spoonful of the sour cream mixture into each  bowl.
  • Serve with garlic toast.

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