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TOMATOE AND ROASTED RED PEPPER SOUP Recipe

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This recipe for TOMATOE AND ROASTED RED PEPPER SOUP is from KELLY'S COOKBOOK, 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:  
900g Vine-RipenedTomatoes, halved
2 red peppers, quartered and de-seeded
1 medium red onion, finely sliced
3 garlic cloves
1 T basil
2 tbsp olive oil
1 cup red wine
3 cups chicken stock
1 T Worcestershire sauce
4 T double cream basically whipping cream
2 T chopped flat leaf
Directions:
Directions:
Method:

Pre-heat the oven to 400º F. Put the tomatoes, peppers, onion and the garlic cloves in a roasting pan and drizzle the olive oil over the veggies. Toss the veggies so that they're well coated. Cook in the oven for 50 minutes, turning the veggies halfway through.

Purée the roasted veggies with the stock in a blender or food processor (you may need to do this in two batches), then pass it through a sieve if you prefer the soup without the tomato seeds and tiny flecks of skin.

Pour the soup into a pan, add the basil, Worcestershire, red wine and reheat gently. Serve with a swirl of cream and chopped parsley.

 

 

 

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