Red Pepper And Tomato Soup
This vibrant roasted red pepper and tomato soup blend harmoniously to create a rich and flavorful dish that is perfect for warm or chilly days alike. The sweetness of the roasted red peppers and tomatoes pairs wonderfully with the hint of smokiness from the chipotle chili, creating a comforting and satisfying soup. Garnished with a dollop of creamy sour cream and a sprinkle of fresh parsley, each spoonful is a delightful symphony of flavors.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 yellow onion, chopped
- 6 large tomatoes, about 3 lb. total, coarsely chopped
- 4 large red bell peppers, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1/2 chipotle chili in adobo
- 2 cups chicken or vegetable stock
- Salt and freshly ground pepper, to taste
- 1/4 cup sour cream or plain yogurt
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large nonaluminum saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, 3 to 4 minutes.
- Reduce the heat to medium-low and add the tomatoes, bell peppers, garlic, chipotle chili and stock. Cover partially and cook until the vegetables are softened, about 20 minutes. Remove from the heat.
- In a blender or food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pan until smooth. Pass the pureed soup through a medium-mesh sieve set over a serving bowl, pressing on the pulp. Discard any solids left in the sieve. Season with salt and pepper. Let cool to room temperature, then cover and refrigerate the soup until it is well chilled, at least 4 hours.
- Taste and adjust the seasoning just before serving. Ladle the soup into chilled bowls and garnish each with a dollop of sour cream and a sprinkling of parsley. Serves 4 to 6.
- Adapted from Williams-Sonoma Collection Series, <i>Soup,</i> by Diane Rossen Worthington (Simon &amp; Schuster, 2001).
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