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
Related recipes
- Almond praline bell
- Bell pepper salsa
- Bell pepper sauce
- Bell peppers
- Bell peppers caramelized
- Bell peppers rolls
- Chicken with bell peppers
- Christmas bells
- Clara bell
- Coconut belles
- Corn & bell pepper salsa
- Crabmeat and bell peppers
- Pear belle helene
- Pickled green bell peppers
- Roasted bell peppers
- Scallop & bell pepper salad
- Stuffed bell peppers
- Sweet bell pepper saute
- Taco bell sauce
- Tuna stuffed bell peppers