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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