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Roasted Red Pepper-Tomato Soup Goes Together Quickly


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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