Your favoriate Soup

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@redvelvet

Emmzee,

I’ll have to ask my dad for the recipe. But here is the recipe for cream of roasted red pepper and tomato soup. Dishes with a tomato base such as pastas taste even better the following days

Ingredients:

1. 2-3 medium sized red bell peppers

2. 1 carton of vegetable broth/stock (I use Swanson)

3. 1 small onion, finely chopped

4. 4 cloves of garlic, finely chopped

5. 1 can of tomato paste

6. butter

7. rosemary

8. Italian seasoning

9. 1 small carton of cream (u can use light cream as well)

10. salt/pepper/chilli powder or paprika to taste

Procedure:

1) Cut the bell peppers in half and remove the stalk, pith, and seeds. Place the bell peppers in the oven to broil for about 30-40 minutes. You’re basically roasting the bell peppers. Their skin will blister and turn black on the outside. You want some of the skin (NOT ALL) of it to blacken. You can also roast the bell peppers on an open flame.

2) After the bell peppers have been roasted, let them cool for a few minutes. Then peel off the black skin. Click on the links below. The first link is of a roasted red pepper. The second link shows the bell peppers whose black skin has been removed.
http://4.bp.blogspot.com/__jlIGspWltY/Sf2ujmoqybI/AAAAAAAAAJI/xMogux0wNwc/s400/Produce+Department+Red+Peppers++022.jpg
http://4.bp.blogspot.com/_1-RL5laVxJ8/ShyzMWyI7yI/AAAAAAAAAfU/EIZB3N9-JIs/s400/Blog+Photo+Roasted+Red+Peppers.jpg

3) After peeling the blackened skin off the bell peppers, sprinkle n rub a little (A little) salt on them. This helps to remove some of the bitterness of the peppers. Cut the peppers into smaller pieces and set aside.

4) Heat some butter in a pot. And saute the onion, garlic, and rosemary in the butter for about 3-5 minutes on medium heat. Add the vegetable stock and and bell peppers to the pot and bring to a boil. Then add the can of tomato paste and stir and simmer for about 5-7 minutes.

5) Turn off the heat. You will notice that the soup is lumpy. You will then pour the soup into the blender and blend until it is smooth or until it has reached a consistency that you like.

6) After blending the soup, pour it back into the pot and put it on medium heat. If you feel that the soup is less or thick…simply add a bit of water and stir…the same way that we add water to curries and gravies to thin them out. At this point you will season your soup. Add some salt/ pepper/chilli powder and Italian seasoning to the soup according to your taste. I usually don’t measure. I simply sprinkle and do a taste test. Some people also add a dash of hot sauce (optional).

**7) **Turn off the heat after the soup has reached a consistency you like. The soup will still be warm. At this point add about 3-4 tablespoons of cream. This adds a richness to the soup and it turns the color of the soup a creamy reddish orange. You’re done

******In the following days, I add a little bit of the left over cream each time I warm up my soup. Make it taste yummy

sounds delicious!!!
Which cream do u use?