Roasted Red Pepper Tomato Soup |
The rich flavours of roasted red pepper and fresh basil will place this quick-to-prepare tomato soup at the top of your favourites list. Ready-to-use roasted red peppers are easy to find in the pickle section of the grocery store. Freeze for up to one month.
Ingredients
- 3 Tbsp (45 mL) butter
- ¾ cup (185 mL) chopped onion
- One 28 oz (796 mL) can crushed tomatoes
- 1 cup (250 mL) diced roasted red pepper
- ¼ cup (60 mL) finely chopped fresh basil
- 2 tsp (10 mL) white or cane sugar
- ½ tsp (2 mL) salt
- 2 cups (500 mL) vegetable or chicken stock
- ½ cup (125 mL) quinoa flour
- 1 cup (250 mL) half and half cream (10–12%)
Directions
1. Melt the butter in a medium saucepan on medium heat. Sauté the onion until tender and opaque, about 8 minutes. Add the tomatoes, red pepper, basil, sugar and salt.2. Whisk the stock and flour together in a medium bowl. Slowly stir the mixture into the saucepan (a few lumps are fine). Bring to a boil, then lower the temperature and simmer for 5 minutes.
3. Remove from the heat and purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor.
4. Return the soup to the lowest heat setting. Stir in the cream and adjust the seasoning, if desired. Serve immediately.
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming by permission of Whitecap Books
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