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Red Pepper and Tomato Soup
6 large red bell peppers, chopped
3 medium onions, chopped
4-5 cloves garlic, minced
8 medium tomotoes, peeled, seeded, and diced
1 lg can + 3 small cans chicken stock
1 bunch basil leaves
1 bunch parsley, chopped
2 cups cream
salt & pepper
tobasco to taste (optional)
Saute the peppers and onions in olive oil until tender, about 15
minutes. Add the garlic and tomatoe, and saute an additional few
minutes. Add stock, parsley, half the desired amount of basil
leaves and salt and pepper. Simmer for 30-45 minutes. Remove from
heat and let cool slightly.
Puree soup in batches, in a food processor or blender. Return
pureed mixture to pot, and reheat. Add cream (can substitute half
and half), remaining basil, tobasco (if desired) and adjust seasonings
to taste.
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Red Bell Pepper 02