Roasted Red Pepper and Tomato Soup
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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