Roasted Red Pepper Soup
Servings
6
people
Servings
6
people
Ingredients
1
clove
garlic
roughly chopped
1
whole
red onion
diced
1
sprig
fresh rosemary
2
Tbsp
light olive oil
2
16-oz
jars roasted red peppers
drained
1
32-oz
box chicken stock
(or vegetable stock if you prefer)
3
Tbsp
tomato paste
1/2
cup
heavy cream
1 – 2
pinches
salt and pepper
to taste
few
springs
fresh parsley
optional for garnish
a
dollop
fat free sour cream
optional for garnish
Instructions
Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and sauté for 5 minutes or until translucent. Discard the rosemary.
Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
Stir in the tomato paste. Soup will thicken.
Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and season with salt and pepper to taste.
Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.