Tomato Soup with Roasted Sweet Red Peppers.

Gladys Girardot

This is outstanding.
1. 2 large red peppers , seeded and cut into strips, roast on the outside grill for 15 min or arrange peppers on prepared baking sheet in a single layer. Bake 15 Min or until tender and browned.
2. In a large dutch oven, add olive oil over med heat add 1 cup chopped oinion, 4 cloves garlic, minced, cook 5 min. or until tender.. Add 10 Med peeled tomatoes, or quart of canned tomatoes, saute till softned. In the food processer add tomato mixture, peppers, and 1 cup chicken broth:process, in batches, until smooth. Return soup to dutch oven. add 1 to 2 tsp salt, l/2 tsp basil, l/2 tsp oregano, 1/2 tsp pepper, stir in 2Tablespoons balsamic vinegar, and can of canned evaporated milk (optional) Garnish Fresh oregano. May thicken with corn starch if a thicker soup is desired

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