Roasted Red Bell Pepper & Tomato Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 sweet red peppers
• 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
• 2 tablespoons vegetable stock base
• 2 tablespoons sugar
• salt
• pepper
• 1/4 cup 35% cream
• 4 tablespoons butter
• 1 sprig fresh basil (for garnish)

Recipe

• 1 grill the peppers, turning frequently, until bla ckened all over.
• 2 peel off the skin.
• 3 gently wipe or scrape off any remaining black stuff from the outside. cut open and discard seeds and insides.
• 4 do not wash as this will flush away much of the flavour.
• 5 puree peppers and tomatoes in a blender or food processor.
• 6 strain out seeds.
• 7 place pepper/tomato mixture in a saucepan.
• 8 bring to a boil, then simmer uncovered for about 25 minutes.
• 9 add remaining ingredients except butter and basil.
• 10 simmer uncovered for 15 - 20 minutes.
• 11 remove from heat. set pan in ice water and gradually whisk in butter.
• 12 cool, cover and refrigerate overnight. next day, heat gently, garnish with basil and serve. note: this soup is quite mild.
• 13 some people might like to add a little zing, like maybe a dash of tabasco.
• 14 dave newcombe reply:daven at primeline dot net.