Roasted Pepper Soup
3 large red Bell peppers, intact
1 chili passilla (mild, green, and large chili pepper) - optional
2 cups of well-spiced vegetable broth (I use homemade stuff.)
24 oz. can stewed tomatoes
12 oz. can tomato sauce
8 oz. can tomato paste
1/4lb mushrooms, sliced
1/2onion, roasted or carmelized using your fav. method
1 cup cooked beans (I used cranberry and anasazi)
5 cloves garlic
5-6 roma tomatos
sherry, optional, not much.
If you like something with a little more spice, buy the sauce and/or paste with added stuff. They typically are labeled Italian Style, and have basil, oregano, etc. Alternatively, you can add your own spices.
- broil peppers and onion
- put broth and processed tomato mush into large pot (puree the stewed tomatoes). Bring to boil then reduce to simmer.
- puree the roasted peppers and add to broth
- chop romas and add to broth
- puree onion and add
- slice mushrooms and add
- chop garlic and add
- add beans
- bring the whole thing to a boil again, reduce heat and add the sherry. Simmer for another 15 minutes. (If the soup seems to thin after stiring, leave the cover off for this segment.)
SO HOW'D IT GO?
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