"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cynthia's Roasted Red Pepper Tomato Soup Recipe

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This recipe for Cynthia's Roasted Red Pepper Tomato Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs extra virgin olive oil
1 cup chopped green onions or shallots
4 1/2 cups chicken stock
2 cups chopped jarred roasted red peppers
2 (14 1/2 oz) cans whole stewed tomatoes
1 tsp sugar
1 1/2 tsp dried basil
salt and pepper to taste
sour cream, for serving

Directions:
Directions:
Warm the olive oil in a large heavy saucepan over medium heat. Add the green onions and saute until soft, 8-10 minutes. Add the chicken stock, red peppers, tomatoes, sugar, and basil. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. 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.

Personal Notes:
Personal Notes:
This recipe comes from Jan Karon's Mitford Cookbook and Kitchen Reader.

 

 

 

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