Recipe courtesy of Ellen Greaves
Roasted Red Pepper and Sundried Tomato Soup
- Level: Easy
- Yield: Makes 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 sundried tomatoes (about 8 pieces do not use the oil packed type)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce
Jar of prepared roasted sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and freshly ground black 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 hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 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 high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.