Roasted Red Pepper and Tomato Soup | Recipe Cart
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
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Cooking tools:
- Oven
- Paper bag
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Fine-mesh sieve
- Food processor
- Blender
- Mixing bowl
- Whisk
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Stove
- Pot
Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium (blank)s red bell peppers
- 4 large tomatoes - peeled, seeded and chopped
- 1 ½ teaspoons dried thyme
- 2 teaspoons paprika
- ⅛ teaspoon white sugar
- 6 cups chicken broth
- salt
- pepper
- 1 pinch ground cayenne pepper
- 1 dash hot pepper sauce
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 6 tablespoons sour cream
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