Roasted Red Pepper Soup

Roasted Red Pepper Soup Ingredients

50 ml Extra virgin olive oil; (2fl	; sliced
2 Onions; finely chopped	225 g Plum tomatoes; skinned,
1 tb Fennel seeds	; sliced (8oz)
1/2 ts Soft thyme leaves	1 tb Tomato puree
1 Bay leaf	1 1/2 l Vegetable or chicken stock;
3 Cloves garlic; finely	300 ml Double cream; (1/2 pint)
3 Green chillies; finely diced	2 tb Ripped basil leaves
6 Roasted red peppers;	Salt and ground black pepper

Instructions for Roasted Red Pepper Soup

Heat the oil in a saucepan, add the onion, fennel seeds, thyme, bay leaf, garlic and chilli and cook over a medium heat until the onion softens without colour, about 10 minutes. Add the roast peppers and any of their roasting juices, along with the tomato, tomato puree and stock. Simmer for 15 minutes. Liquidise the soup in batches and pass through a fine sieve. Return to the heat and fold in the double cream and basil. Warm through and season to taste. Converted by MC_Buster. Per serving: 81 Calories (kcal); 6g Total Fat; (62% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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