This is a delicious roasted red pepper tomato soup. A livelier more delicious tasting soup.
3 red bell peppers stemmed, seeded, and halved
3 tablespoonsolive oil
1 onion chopped
2 cloves garlic, minced
1 can (28 oz.) whole plum tomatoes
3 cupschicken broth
2 teaspoonslemon juice
Salt and pepper
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, 7 minutes. Let cool, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving juices.
2. In a 3 quart pan over medium heat, add the olive oil and the onion; cook until onion is soft, about 5 minutes. Add the garlic and cook, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with the juices, add the paprika. Bring to a low simmer and cook, stirring occasionally, 4 minutes.
3. In a blender , purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper .Place in cups and garnish with plain yogurt and parsley.
Recipe Disclaimer:The recipes on my website are for entertainment purposes and enjoyment only. I am not a chef. I have used my grandmothers recipes over the years and have modified some to my preference. Be sure to follow directions as described. If other methods are applied, other times or temperatures or ingredients used. Recipes may not turn out the way they should. I am not responsible or liable for any misuse of any of our recipes. Recipes taken from our site and prepared are done so "at your own risk". We are not responsible for any damage, medically or otherwise, resulting in the preparation of food.
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