Ingredients
2
tbsp extra virgin olive oil
4
½ cups Chicken stock (preferably home made, but chicken broth can be substituted)
1
cup chopped green onions or shallots
2
(14.5 oz.) cans whole stewed tomatoes
2
cups chopped jarred roasted red peppers
1
½ tsp dried basil or parsley
Salt and Freshly ground pepper to your taste
Sour Cream for topping (Optional)
Directions
1.
1. In a heavy large saucepan over medium heat, heat the olive oil.
2.
2. Add onions/ shallots and cook until soft for 8 to 10 minutes.
3.
3. Add chicken stock, tomatoes, red peppers, sugar and basil or parsley.
4.
4. Cook until it reached the boiling point.
5.
5. Reduce heat, cover, and let it simmer for about 15 minutes.
6.
6. Remove tomatoes and peppers with a slotted spoon to be transfered to a blender or food processor.
7.
7. Blend until smooth and then return to the mixture.
8.
8. Season the mixture with salt and pepper according to your taste.
9.
9. Pour into soup bowls and garnish with a dollop of sour cream if desired.
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