Roasted red pepper and sun-dried tomato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Sun-dried tomatoes; (about 8 pieces, do |
| ; not used oil-packed | ||
| ; variety) | ||
| 1 | small | Onion; diced |
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | cups | Chicken stock |
| 3 | Sweet or bell peppers; charred, skinned, | |
| ; and seeded or a | ||
| 1 | 6 ounces jar prepared roasted red sweet peppers | |
| 2 | Fresh ripe plum tomatoes; cut into eighths | |
| Salt and pepper to taste | ||
| 4 | Fresh basil leaves for garnish; (use purple basil if | |
| ; available) | ||
Directions
Rehydrate the dried tomatoes by soaking them in warm water for 1 hour.
Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins.
Adjust the seasoning and serve with fresh basil leaves as a garnish.
Yield: 4 bento servings
Converted by MC_Buster.
Per serving: 398 Calories (kcal); 28g Total Fat; (65% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 4892mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9298 Converted by MM_Buster v2.0n.