Description
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 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 and pepper to taste
- 1 pinch ground cayenne pepper
- 1 dash hot pepper sauce
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 6 tablespoons sour cream
Instructions
- 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. Reserve 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 minute. 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. For a lighter soup
- this is also delicious without the sour cream.
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 40 mins
Servings: 6