"After dinner sit a while, and after supper walk a mile."--English Saying

Roasted Red Pepper Soup Recipe

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This recipe for Roasted Red Pepper Soup, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
3 large cloves garlic minced
1 medium yellow onion chopped
3 - 7 oz jars Reese Brand Roasted Red Peppers coarsely chopped
1/4 stemmed & seeded red chile pepper chopped
1 pt canned Italian tomatoes
Salt & ground red pepper to taste (optional)
10 fresh basil leaves
Corn starch mixed with water to thicken if needed
1 pt heavy cream (for creamless soup, substitute tomato juice for cream)

Directions:
Directions:
Heat olive oil in a 3 qt sauce pan, brown the garlic. Add onions, chile & roasted peppers to let them color slightly. Add crushed tomatoes, salt & red pepper (if used). Simmer for 10 minutes then remove from heat & coo slightly. Pour into blender, add basil leaves & blend to a paste. (Soup may be frozen at this time and saved for later). Return to pan to heat thoroughly & add corn starch if needed. Add heavy cream stir & serve. You may add a T sour cream to the center of each bowl if desired.

Personal Notes:
Personal Notes:
We introduced our Aunt Virginia Newsome to this delicious soup at a restaurant (no longer in business) in Clarksville, Ga. She liked it so well that she asked the waiter for the recipe and to our surprise, he brought her a printed copy from the kitchen.

 

 

 

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