Soups: Roasted Pepper 01 by Recipe Cottage

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	Roasted Pepper 01

		Roasted Pepper Soup 3 large red bell peppers 24 oz can stewed tomato 12 oz can tomato sauce 8 oz can tomato paste Several roma tomatos 1 cup broth sherry, optional Roast the peppers until they turn black. While you are doing the roasting, mix the tomato products and the vegetable broth in a large pot and simmer. Cut up the roma tomatoes into manageable chunks and put them in with the rest. Cook until tender, and turn off the heat. When the peppers are cool enough to handle, take the skin off (it'll peel off in patches), and remove the stems and seeds. When the tomato stock is still warm, but cool enough to handle, divide it into blender volume portions, and process each through the blender with the remains of a pepper. You could use a food processor, but it would take longer, unless you've got a large capacity machine. Process the pepper and tomato stock until it reaches a reasonable texture, which for my blender is somewhere between ten and fifteen seconds on the "puree" setting. Return the pepper-tomato mixture to the pot, carefully measuring in a tot of sherry, to taste. Heat for a short time, and refrigerate overnight. Reheat gently, sprinkle with optional parmesan cheese or sour cream, and serve.