Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

(around 8 servings)

Ingredients:

2 tbsp. Extra-Virgin Olive Oil

1 cup Shallots, chopped

4 ½ cups Chicken Broth

2 cups Roasted Red Peppers from a jar, drained & chopped

2 (14 ½ oz.) cans Whole Stewed Tomatoes

1 tsp. Sugar

1 ½ tsp. Dried Basil

as needed Salt & Black Pepper

8 dollops Sour Cream

Directions:

In a 3 qt. sauce pan over medium heat warm the oil.  Add the shallots and sauté for 8 to 10 minutes or until soft.  Next add the chicken broth, red peppers, tomatoes, sugar and basil.  Bring the mixture to a boil, reduce heat, cover and simmer for 15 minutes.  Remove the tomatoes and peppers with a slotted spoon to a blender or food processor.  Blend until smooth and then return to sauce pan.  Season the mixture with salt and pepper to taste.  Serve with a dollop of sour cream.

Ideas for Future Efforts

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