Recipe courtesy of Wayne Nish
Roasted Red Pepper and Sun-Dried Tomato Soup
- Level: Easy
- Yield: 4 bento servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 164
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 635
Ingredients
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)
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.