Roasted Red Pepper SoupSubmitted by: CAROJSCHU
IntroductionFrom "For the Love of Soup" by Jeanelle Mitchell From "For the Love of Soup" by Jeanelle Mitchell
4 large sweet red peppers
1 Tbsp olive oil or safflower oil
2 leeks, white and light parts only, cut in half lengthwise and thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
2 large ripe tomatoes, chopped
2 Tbsp tomato paste
2 cups low-sodium chicken or vegetable stock
2 cups water
1 Tbsp balsamic vinegar
3 Tbsp chopped fresh basil, or 1 Tbsp dried basil
sea salt and freshly ground pepper
2 Tbsp chopped fresh chives or basil
Once roasted, peppers freeze very well.
Roast peppers under the broiler or on a grill until skins are charred black. Place them in a paper bag, then close the bag and leave peppers to steam for 15 minutes. Peel, stem, and remove seeds from peppers (do this over a bowl to collect the juices). Chop peppers coarsely and set aside, along with juices.
In a large saucepan, heat oil over medium heat. Add leeks, onion, and garlic and saute for 4 minutes.
Add roasted chopped peppers and their juice, tomatoes, tomato paste, stock, water, vinegar, and basil and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Remove from heat and let cool slightly.
Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Season with salt and pepper to taste. Simmer until heated and serve garnished with fresh chives and basil.
Serving Size: Makes 4 servings