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"The belly rules the mind."--Spanish Proverb

Cynthia's Roasted Red Pepper Tomato Soup Recipe

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This recipe for Cynthia's Roasted Red Pepper Tomato Soup is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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