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!

1 comment:

Out on the prairie said...

This sounds real good. I roast peppers from my garden.