Tuesday, April 27, 2010

Roasted Pepper & Tomato Soup

•2 Tablespoons butter

•2 Tablespoons flour

•16 oz can of whole tomatoes with Italian seasoning, undrained

•7 oz. jar of roasted red peppers, drained

•1 cup chicken broth

•6 oz. can tomato paste

•1 clove garlic, minced

•1 Tablespoon sugar

•1 Tablespoon dried basil or 2 fresh basil leaves, finely chopped

•Salt and pepper to taste

Melt butter in large saucepan. Stir in flour to make a roux and cook for about 2-3 minutes stirring constantly. Add tomatoes, red peppers, broth, tomato paste, garlic, sugar and salt and pepper. Cook until soup bubbles. Puree with an immersion blender or in batches in a standing blender.



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