2 tablespoons Olive Oil
2 whole Roasted Red Peppers (instructions follow)
1 small Onion
Salt & Pepper
2 28oz. cans Tomato Puree or Whole Peeled Tomatoes
2 cups Water
1 Bay Leaf
1 tablespoon Fresh or Dried Parsley
1 cup Heavy Cream (optional)
Place the onion, carrots and roasted red peppers into a food processor and chop until finely minced. About 5-8 pulses.
Heat a large, heavy pot over medium high heat. Add the olive oil and the vegetable mixture.
Sprinkle with salt and pepper and saute for about 5-7 minutes.
Add the tomatoes, bay leaf, parsley and water. Bring to a boil then turn the heat down to a low simmer and cover.
Simmer for 30 minutes.
With a hand or counter top blender puree the soup until smooth. Stir in the heavy cream.
Tip: if using a traditional blender fill it only halfway per batch. Hot liquid can expand and splatter.
Serve with a dollop of sour cream or a grilled cheese sandwich.
To Roast Red Peppers:
Buying jarred is totally acceptable, and probably preferable. However, if you’ve never tried it yourself you’re missing out on a money saving way to pump up the flavor of pretty much anything.
Heat your oven broiler to high.
Place two red peppers onto a baking sheet.
Position the peppers until they are just two inches away from the heating element.
Broil the for two minutes or until they are burnt (that’s right burnt, as in black!)
Turn over the pepper and char the other side.
Place the peppers into a bowl and cover with plastic wrap. What you’re doing is keeping the heat in to steam the peppers through and allow the skin to peel off easily. Set aside for 5-10 minutes.
When cool enough to handle peel off the charred skin, remove the stem, open it up and remove the seeds.
You can use immediately or store in the fridge covered in olive oil for a week or more.