This recipe first appeared in the February 2007 issue of Our State as one of several delicious soup recipes. It combines roasted red peppers, stewed tomatoes, and basil with other ingredients to produce a flavor-filled winter warm up.
Cynthia’s Roasted Red Pepper Tomato Soup
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped green onions or shallots
- 4 ½ cups chicken stock
- 2 cups jarred roasted red peppers, chopped
- 2 14 ½-ounce cans stewed tomatoes
- 1 teaspoon granulated sugar
- 1 ½ teaspoons dried basil
- salt and freshly ground pepper to taste
- sour cream, for garnish
Warm the olive oil in a large heavy saucepan over medium heat. Add the green onions, and sauté until soft, 8 to 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.
This recipe first appeared in Our State in February 2007. It was excerpted from Jan Karon’s Mitford Cookbook & Kitchen Reader, edited by Martha McIntosh, Penguin Group, 2004.