Roasted Red Pepper & Tomato Soup
adapted from "Soups" (The Little Guides) by Janine Flew
Serves: 4-6 people. Preparation time: 50 minutes.
4 Roasted Red Peppers (fresh or jarred)
4 Large Tomatoes (fresh or canned)
4 C. Chicken Stock (homemade or canned)
1 C. Heavy Cream
½ C. Gouda Cheese (shredded)
1 Large Onion (chopped)
2 Cloves of Garlic (crushed)
¼ C. Sherry
2 T. Olive Oil
1 Fresh Bay Leaf (plus some for garnish)
1 Sprig of Fresh Thyme
3 Sprigs of Fresh Parsley
3 Fresh Basil Leaves
¼ T. Peppercorns (crushed)
Salt & Pepper (to taste)
Sugar (to taste)
Cook the peppers, olive oil and garlic together until slightly cooked, then add the tomatoes, sherry and chicken stock. Simmer this until the tomatoes are soft,
then add the cheese, thyme, parsley, basil, peppercorns and bay leaf. Simmer for 20 minutes more.
When mixture is well cooked, used a hand blender to mix thoroughly. Now add the heavy cream and blend that in. Salt and pepper to taste. If the soup is too
acidic, add some sugar to taste.
This soup is better made the day before serving, allowing time for the flavors to blend together. Garnish with a bay leaf.
"Red Pepper" - Specifically the Capsicum red bell-shaped pepper native to the Americas. The Brits (and most Americans)
refer to it as the "Sweet Pepper", as opposed to the hot "Chili Pepper". In Mexico all peppers are "Chile" but the sweet varieties are referred to as "Pimiento".