Roasted Red Pepper and Tomato Soup

1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 jar sweet roasted pepper strips (Vlasic), drained
1 large can tomatoes (or 4 large tomatoes, seeded, peeled, and chopped)
2 tsp paprika
1/8 tsp sugar
6 cups chicken broth
salt & pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce (optional)
2 tbsp butter
1 1/2 tbsp flour
sour cream (optional)

Note: I use a jar of roasted pepper strips because of ease and flavor and time - However, you can roast, peel and seed 3 red bell peppers instead. I find that the flavor is better using the jarred peppers and it saves about 20 minutes of the 85 minutes cooking time. I also use a large can of tomatoes for the same reason.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers, paprika and sugar. Cook over medium low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken broth, salt and pepper, cayenne pepper and hot sauce (if using). Bring to a boil, lower heat and simmer, partially covered for 25 minutes or until the vegetables are tender (if using canned this process is quicker as well).

Strain soup, reserving broth. Place solids in food processor or blender and process until fairly smooth. (I also reserve some of the solids so that my soup has bits and pieces and isn't entirely smooth - I like a chunky soup). Add puree back to the broth.

Melt butter and stir in flour, cook for 1 minute. Stirring slowly, add the veggie/broth mixture. Add reserved veggies at this time and bring to a boil. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tbsp sour cream (optional)

Tastes great with garlic bread on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user WILLWORK4STAMPS.