Cynthia's Roasted Red Pepper Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup(s) chopped green onions or shallots |
2 tablespoon(s) extra-virgin olive oil |
4 1/2 cup(s) chicken stock |
2 cup(s) jarred roasted red peppers, chopped |
2 14 1/2-ounce can(s) whole stewed tomatoes |
1 teaspoon(s) granulated sugar |
1 1/2 teaspoon(s) dried basil |
salt and freshly ground black pepper to taste |
sour cream, for garnish |
Directions:
1. Saute the onions in olive oil until soft. Add the chicken stock, red peppers, tomatoes, sugar and basil. Bring to a boil, reduce heat, cover and simmer for 15 minutes. 2. Remove the tomatoes and peppers with a slotted spoon and transfer to a blender or food processor. Blend until smooth, and then return to the liquid. Season with salt and pepper to taste. Ladle into soup bowls and garnish with a dollop of sour cream.
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