Red bell pepper and tomato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Red bell peppers | |
| 4 | Tomatoes | |
| ¼ | teaspoon | Thyme |
| 6 | cups | Chicken stock or vegetable stock |
| 1 | large | Onion; peeled and cut in wedges |
| 2 | Cloves garlic | |
| 2 | tablespoons | Olive oil |
| 1 | cup | Heavy cream |
| Salt and pepper to taste | ||
Directions
This recipe was created based on a recipe from Gourmet Magazine 1. Peel red bell peppers, by roasting them and then putting them in a paper bag until almost cold.
2. Seed tomatoes
3. Oil a baking dish.
4. Place tomatoes, onions and garlic in baking dish.
5. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top. Bake in a pre heated 375 oven until vegetables are soft.
6. Add vegetables and peeled bell pepper to processor to puree.
7. Add stock to combine.
8. Place soup in a pot and bring to a boil. Chck seasoning 9. Add ½ the cream, off the heat . Chill soup 6 hours 10 Serve soup in individual bowls with 1 tsp cream and sprinkled with chopped green onions
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 03, 1997
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