Roasted Red Pepper & Tomato Soup

Page 221

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

I ended up doctoring this when I realized I hadn't carefully read the recipe and didn't have time to roast the red peppers. So I decided -- since I have been playing with Indian spices lately -- to add smokiness with spices instead. I added about a tsp. each of ground cumin and ground coriander and 1/2 tsp. of turmeric to the sauteing onion and garlic. I used my hand blender and ended up with a fairly chunky soup. Instead of adding heavy cream I added sour cream and chopped cilantro, and it ended up being pretty good overall. The leftovers were used as a sauce for an Indian-spiced baked fish.

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