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Roasted Red Pepper and Tomato Soup
2 sweet red peppers
6 cup chopped tomatoes (2 - 28 oz. cans, undrained)
2 tablespoon vegetable stock base
2 tablespoon sugar
salt to taste
white pepper to taste
1/4 cup 35% cream
4 tablespoon butter
sprigs of fresh basil for garnish
Grill the peppers, turning frequently, until blackened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve.
NOTE:
This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
