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Red Pepper And Tomato Soup

Country.Chef's picture
Ingredients
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Red onions 3 Large, thinly sliced
  Sweet peppers 6 Large, seeded and thinly sliced
  Garlic clove 6 Large
  Carrot 1 Large, diced
  Dried thyme 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt To Taste
  Cayenne pepper To Taste
  Bouquet garni 1
  Canned plum tomatoes 6 Cup (96 tbs), drained, peeled, and chopped
  Dry sherry 3 Tablespoon
  Red wine vinegar 1 Tablespoon
  Chicken stock 5 Cup (80 tbs)
  Freshly ground pepper To Taste
Directions

In a large saucepan over medium heat, melt butter with oil.
Add onions and cook until onions begin to turn golden; do not brown.
Stir in peppers, garlic, carrot, thyme, oregano, salt, and cayenne pepper.
Add bouquet garni.
Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Add plum tomatoes, sherry, and vinegar, and cook, uncovered, stirring frequently, for 10 minutes.
Stir in chicken stock.
Bring liquid to a boil, then reduce heat and simmer for 10 minutes.
Season to taste with pepper and serve immediately.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato

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