Roasted Red Pepper and Tomato Soup

Dmurray · #1 (**permalink**) February 23rd, 2010

They make this at the restaurant I used to work at, I don't know exact measurements when I made it, but I should be able to wing it, if you want you can add or change to it (obviously), you may have to fidget around with it some, but this should be fairly accurate.

Yields about 4.5 - 5 Litres ( So you can freeze and save some for later

)

4 cubes of the XOX Vegetable soup base, (or probably around 4-5 tablespoons of regular powdered veg. soup base)

1 L of canned tomatoes

6-9 Chopped Fire Roasted Red Peppers ( you can buy them in glass bottles in containers [I reccomend about 3-4 bottles, as there is only 3 peppers per bottle] make sure you rinse off the bottled ones as they're kept in vinegar)

500 ml of 35% Heavy Whipping Cream

Salt and Pepper to Taste

Chili Flakes To Taste

3 Litres of Water

1) Add all ingredients to pot except for your seasonings.

2) Bring to a boil and turn down to a simmer(medium-low heat)

3) Simmer for about 10-15 minutes, to release flavors

4) Add to a blender or use a hand emulsifier blender to create a smooth consistancy

5) Add seasonings to taste

6) Adjust seasonings/other ingredients if necessary

If you have any questions just post it and I'll try and get back to you.

***Note*** I was a Culinary student at the Culinary Institute of Canada (was because I know it's not what God want's me to do with my life)

Enjoy, I know I sure did when I made it