Fire Roasted Red Pepper and Tomato Bisque Soup recipe per request

[Guest guest]

I love this soup. Start fire roasting your red peppers to save time before

you start the soup. Soup is easy to make but the results taste likes hours

of hard work.

Fire Roasted Red Pepper and Tomato Bisque Soup

 

1 1/2 teaspoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 red bell peppers

4 large tomatoes, peeled, seeded and chopped

1 1/2 teaspoons dried thyme or mixed herbs

2 teaspoons paprika

dash of sugar

6 cups of vegetable broth

salt and pepper to taste

dash cayenne pepper and also a dash red pepper flakes

2 tablespoons butter or margarine

1 1/2 tablespoons all-purpose flour

6 tablespoons sour cream (optional) for garnish

Roast peppers by laying on the stove flame or a dry cast iron skillet

until blackened, keep turning peppers to get all sides blackened. Put peppers

into paper bag and fold top to seal. Let rest for 15 minutes, then peel will

come right off , split in half and reove top core, and seeds. Chop peppers.

Reserve one chopped pepper; set aside. )Save a few tiny bites of the blackened

skin as it adds to the soup.

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 (except the

reserved one), thyme, paprika, and sugar. Cook over medium-low heat until all

the tomato juices have evaporated, about 25 minutes.

Stir in vegetable broth , few bits of blackened skin, salt and pepper, cayenne

pepper, and red pepper flakes. Bring to a boil, lower heat, and simmer, slant

lid so it's partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and

process until fairly smooth. Add puree back into pan of broth.

Melt butter or margarine and stir in the flour, cook for 1 minute. Stirring

slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring

to a boil . Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl. It's

delicious without the sour cream also.

Have some nice rustic rolls ready for this one and serve on the side.

 

 

 

 

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