Recipe: Roasted Red Pepper and Tomato Soup

Joanne, let me know how this is if you make it before I do.

ROASTED RED PEPPER AND TOMATO SOUP

1 tsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
3 red sweet bell peppers
4 tomatoes, peeled, seeded, and chopped
1 1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp. white sugar
6 cups chicken broth
salt and pepper to taste
dash cayenne pepper (optional)
dash hot sauce (optional)
2 tbl. butter
1 1/2 tbs. all-purpose flour
6 tbl. sour cream

Directions: Roast peppers: rub oil on peppers and put them under the broiler
until blackened, turn to get all sides. Put into paper bag and seal. Let rest
for 15 minutes, then peel will come right off and core and seeds will fall
out. Chop peppers. Resere one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft
but not brown, about 5 minutes. Stir in tomato, bell peppers (except
reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the
tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if
using). Bring to boiling, lower heat, and simmer, partially covered, for 25
minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and
process until fairly smooth. Add puree back into broth.

Melt butter, and stir in the flour, cook for 1 minutes. Stirring slowly, add
the broth/vegetable mixture. Add reserved chopped pepper and bring to
boiling. Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl. Also
delicious without the sour cream.

Makes 6 servings