Roasted Red Pepper and Sun-Dried Tomato Soup

4 bento servings
  • 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 6-ounce jar of 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)
  • 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.

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