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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
- 1 small onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 cups chicken stock
- 3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
- 2 fresh ripe plum tomatoes, cut into eighths
- Salt and pepper to taste
- 4 fresh basil leaves for garnish (use purple basil if available)
Method
- Rehydrate the dried tomatoes by soaking them in warm water for 1 hour.
- Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally.
- Do not let the onion color.
- Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes.
- Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth.
- Then pass it through a strainer to remove the vegetable skins.
- Adjust the seasoning and serve with fresh basil leaves as a garnish.
