Roasted Red Pepper and Tomato Soup

After a well received meal from my family on Christmas Eve, I have decided to share part of the experience with all my online supporters. I should have a nice photo to accompany in a few days. I will just have to teach my mom on how to attach files to emails. Love you mom! =)

Roasted Red Pepper and Tomato Soup
this soup is boasting with red pepper goodness and the slight hint of smoke. To get the full effect, you should roast your fresh red bell peppers on a grill or on the indoor range burner. If you want the similar but still tasty version, buy yourself some roasted red peppers in a jar. Available in the italian section or in the can good section.

Serves 8
Ingredients
4 roasted red peppers, sliced up and de-seeded
1 qt of whole tomatoes (prefer San Marzano tomatoes), drain and deseed
3 cups of low-sodium vegetable stock
4 cups of water
Sea salt and black pepper(1-2tbs a piece) to taste
3/4 cup of fresh basil leaves, thinly sliced
2 tbs of italian seasoning
2 shallots, minced
6 cloves of garlic, crushed
1/2 cup of lite cream(optional)
2 tbs of sugar
1 lemon, juiced
cup of bread crumbs(thickener)
1/2 cup of extra virgin olive oil

To process

Heat EVOO in a large saute pot. Add shallots and garlic, pinch of salt and black pepper also. Cook until fragrant. Add the tomatos and red peppers. Mix together with shallots/garlic. Cook for a few minutes. Add the stock and water. Stir everything together. Turn heat to low and simmer for 20minutes. Add herbs, sugar, breadcrumbs and lemon juice. Stir together. Use an immersion blender to puree. Taste. If too acidic, add cream. Mix together so milk doesn't curdle.

Let soup cool and taste again. Adjust flavoring for more heat with red chili peppers. Serve with toasted baguette and enjoy this mouth-watering surprise!

Cheers,
Matthew