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

Recipe by MyRecipes February 2006

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Nutrition Facts

313 calories; fat 20g; saturated fat 11g; protein 6g; carbohydrates 25g; fiber 5g; cholesterol 51mg; sodium 1mg.
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