Prep Time
15 Mins
Cook Time
30 Mins
Yield
8 Servings

Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color.

How to Make It

Step 1

In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.

Step 2

In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.

Step 3

Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.

Step 4

Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.

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