Roasted Red Peppers and Tomato Soup

Hello again loyal follower(s)

Here is the separate blog with the recipe for the soup.  This recipe will go into my Favorite Recipe folder.  It is that good.

À bientôt,
Mr Nut

Roasted Red Pepper and Tomato Soup

Modified recipe from allrecipes.com 

Original recipe by Carol Crane 

Blog Oct. 14, 2012

Serves six

"Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup.

INGREDIENTS:

1 teaspoon olive oil

1 onion, chopped ( 1 cup )

1 teaspoon  minced garlic,

3 red large bell peppers

4 large tomatoes - peeled, seeded and chopped in food processor

1 1/2 teaspoons dried thyme

2 teaspoons paprika

1/8 teaspoon white sugar

6 cups ( three 14 ounce cans) chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 pinch ground cayenne pepper

1 dash hot pepper sauce ( Cyndy considers  this optional; and would pass on it)

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

6 tablespoons sour cream

DIRECTIONS:

1.  Roast 3 peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers and tomatoes; set aside.

2. Heat 1 teaspoon olive oil in a twelve inch high sided skillet over moderate heat. Add 1 cup onions and 1 teaspoon minced garlic and cook until soft but not brown, about 5 minutes. Stir in processed tomato, bell peppers, 1 1/2 teaspoon thyme, 2 teaspoons paprika, and 1/8 teaspoon sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25-35 minutes.

3.  Stir in 3 cans chicken stock, 1/4 teaspoon salt and 1/4 teaspoon pepper, 1 pinch cayenne pepper, and 1 dash hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

4.  Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

5.  Melt 2 tablespoons butter in microwave and whisk in the 1 1/2 tablespoons flour. Stirring slowly, add to the broth/vegetable mixture and bring to boiling. Lower heat and simmer 10 minutes.

6.  Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.