Tuesday, April 15, 2014
From The Tee-Tiny Experimental Kitchen- Cream of Roast Red Bell Pepper and Tomato Soup
This soup took me under 15 minutes to make, and I think it is delicious.
15 oz can or jar of roasted red bell peppers, drained.
28 oz can whole peeled plum tomatoes
Dash of Italian seasoning
Sea salt to taste
2 garlic gloves, finely minced or crushed in a press
1-2 cups of chicken broth or chicken bouillon.
1 tablespoon balsamic vinegar-optional
1/4 - 1/2 cup heavy cream( cook's preference on desired creaminess).
Puree the tomatoes in a blender- do not drain tomatoes! Set aside in a large sauce pan.
Puree the roasted peppers. You may need to add a little water to make the blender happy! Add to saucepan.
Add garlic and Italian seasoning to taste. Add broth, then bring soup to a boil on medium heat. Boil 2 minutes, then lower to simmer.
Add cream and stir well. Adjust seasonings.
Should serve 4-6. Very good with crusty bread
* I intend to use this recipe, minus the broth, to create a sauce for lamb and feta meatballs. Doesn't that sound good!