Yields: 4-6 servings.
2 tablespoons extra-virgin olive oil
1 cup chopped green onions or shallots
4½ cups chicken stock
2 cups jarred roasted red peppers, chopped
2 (14 ½-ounce) cans stewed tomatoes
1 teaspoon granulated sugar
1½ 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.
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