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Roasted Red Pepper-Tomato Soup Goes Together Quickly

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Roasted Red Pepper-Tomato Soup

Sometimes you need a recipe that goes together so quickly, you don’t even have to think about it. That’s the appeal of this soup recipe, which calls for jarred roasted red peppers and canned tomatoes. Just dump both in your saucepan, juice and all.

I used onions instead of green onions or shallots and I left out the sugar, neither of which made the least bit of difference.

The recipe comes from “Jan Karon’s Mitford Cookbook & Kitchen Reader” ($20), edited by Martha McIntosh, and the Cynthia of the name should be no stranger to anyone who loves Karon’s Mitford series of novels.

Cynthia’s Roasted Red Pepper-Tomato Soup

2 tablespoons extra-virgin olive oil
1 cup chopped green onions or shallots
4 1/2 cups chicken stock
2 cups chopped jarred roasted red peppers
2 (14 1/2-ounce cans whole stewed tomatoes
1 teaspoon sugar (optional)
1 1/2 teaspoons dried basil
Salt, to taste
Freshly ground pepper, to taste
Sour cream, for garnish

Warm the olive oil in a large heavy saucepan over medium heat. Add the green onions and sauté until soft, 8 to 10 minutes. Add the chicken stock, red peppers, tomatoes, sugar, if using, and basil. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.

remove the tomatoes and peppers with a slotted spoon and transfer to a blender or food processor. Blend until smooth and then return to the liquid. Season with salt and pepper to taste. Ladle into soup bowls and garnish with a dollop of sour cream.

Makes 4 to 6 servings.

From “Jan Karon’s Mitford Cookbook & Kitchen Reader” edited by Martha McIntosh

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2 Responses to “Roasted Red Pepper-Tomato Soup Goes Together Quickly”

  1. lemurleaf says:

    wow, John – I just made a version of this myself. I had an amuse bouche at a restaurant called roasted red pepper bisque, in which I detected tomatoes, and I was right. Anyway, I used fresh red peppers and tomatoes, and oven-roasted them. I used a mirepoix with shallots, carrot, celery, leek and garlic, and finished the thing with some cream. chicken stock, of course, and no sugar. Yours sounds delicious and much quicker to make.

    • John Griffin says:

      The mirepoix sounds wonderful, and I would probably do all but the tomatoes fresh if I had the time. It’s very reminiscent of an Irish soup that uses apple and celery with the canned tomatoes, and that, too, is a winning combination.