Roasted Red Pepper Soup 
Servings
6people
Servings
6people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.