Roasted Red Pepper and Tomato Soup
|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.