Roasted Red Pepper and Tomato Soup
in the requests: "how about a really tasty homemade tomato soup." 
here's a variation on tomato soup made with sweet red peppers. 
enjoy nuke 
4 medium  or large sweet red bell peppers
6 cup  chopped tomatoes (two 28 oz./796 ml. cans, undrained)
2 Tbsp  powdered vegetable stock base (e.g. knorr)
1 tsp  chopped fresh basil, or dry basil
2 Tbsp  sugar
  salt to taste
  white pepper to taste
1/2 cup  35% cream
4 Tbsp  butter
sprig  of fresh basil or parsley for garnish
grill the peppers, turning frequently, until well-blackened all over. 
place in a bowl, cover and let them cool a few minutes until you can 
handle them. peel off the skin. gently scrape off any remaining black 
stuff from the outside. cut open and discard seeds and white insides. do 
not wash as this will flush away much of the flavour. puree tomatoes in a 
blender or food processor. strain out seeds and pour into saucepan. puree 
peppers and add to tomatoes. [adjust the degree of pureeing, depending on 
how lumpy you like the soup]. bring to a boil, then simmer uncovered for 
about 25 minutes. 
add vegetable stock base, basil, sugar, salt and pepper. stir in cream. 
simmer uncovered for 15 - 20 minutes. remove from heat. set pan in ice 
water and gradually whisk in butter. cool, cover and refrigerate 
overnight. next day, heat gently, garnish with basil or parsley and serve. 
[that's the way a cookbook would say to do it - if you're in a hurry, just 
dump the butter into the hot soup, whisk to dissolve, and serve.] 
(ID: 11808) Mirror: Tue, Jul 15, 2003

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