Roasted Red Pepper and Tomato Soup

By á-2323

Ingredients

• 1 — 28 oz (796 ml) can crushed or diced tomatoes
• 6-8 roasted red peppers
• 8 cups (2 L) prepared Epicure’s Chicken or vegetable Bouillon
• 4 Tbsp (60 ml) Epicure's Roasted Red Pepper Dip Mix
• chili flakes, to taste
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• Sour cream for garnish – optional
• Croutons - optional

Preparation

Step 1

Cut peppers in half, clean out seeds, lightly brush each side with olive oil. Place peppers skin side up on a tin foil lined baking sheet under the broiler for 15 minutes until skins are charred black and peppers are soft. You may need to open the oven door to keep the element red hot. Place a dish in the freezer to cool while the peppers are cooking. Remove charred peppers from oven, wrap in plastic wrap, place in cooled dish and return to freezer for half an hour. Peel skins off peppers and chop up.

Combine tomatoes, bouillon, peppers, dip mix in large casserole and bring to a boil. Reduce heat, simmer, add salt, pepper and chili flakes to taste. Simmer for flavors to blend. Puree with an immersion blender. Serve with croutons or sour cream (optional).