Tuesday, September 14, 2010

Roasted Red Pepper and Tomato Soup

4 servings

3 red bell peppers
2 plum tomatoes
1/2 cup chopped red onion
2 teaspoon olive oil
salt & pepper
1/2 teaspoon cinnamon
1 1/2 cup chicken or veg stock
1/4 cup heavy cream
1/3 cup chopped fresh basil
3/4 cup canned chickpeas (garbanzo), rinsed
sour cream

Place peppers and tomatoes on the grill or under a broiler until skins turn black. Place in a bowl and cover with plastic for a few minutes. The skins should easily peel off. Remove stem and seeds from peppers.

Chop 2 peppers and 2 tomatoes roughly. Chop 1 pepper finely and set aside in a seperate bowl.

In a nonstick pot, brown onions in olive oil. Add salt, pepper and cinnamon. Stir. Add chopped peppers and tomatoes and cook for 2 minutes. Add stock and bring up to a simmer. Move to a blender and blend until smooth. Return to pot on medium heat. Once simmering add chickpeas, heavy cream and basil. Bring back up to a simmer. Serve hot with a dollop of sour cream.

Tips: Peppers are beautiful and in season here now but you can always used canned tomatoes and a jar of roasted red peppers. If you're on South Beach you may want to leave out the heavy cream.

- roasted red pepper and tomato soup -

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