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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color. Ingredients:
1 stick (1/4 lb.) unsalted butter |
6 onions, finely chopped |
4 cloves garlic, minced |
4 (14 oz.) cans italian plum tomatoes with their juice |
4 (13.75 oz.) cans chicken or vegetable broth |
1 (15 oz.) can crushed tomatoes |
4 (7 oz.) jars roasted red peppers, chopped |
2 tablespoons pernod or other anise-flavored liqueur, optional |
1 tablespoon fresh thyme leaves, plus more for garnish |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 cup sour cream |
2 teaspoons grated lemon peel |
Directions:
1. In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
2. In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
3. Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
4. Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.
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