Chilled Tomato Soup with Roasted Red Peppers and Cream
Soups • World
Description
Chilled Tomato Soup with Roasted Red Peppers and Cream
Ingredients
- Tomatoes 20 oz
- Onion 1 head
- Orange Bell Peppers 2 pieces
- Olive Oil 2 tablespoons
- Chicken Broth 10 fl oz
- 10% cream 3 tablespoons
- Chives 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. On a baking sheet, place the tomatoes cut into quarters, the seeded peppers, and the onion cut into quarters. Drizzle with olive oil and gently toss.
Step 2
Roast for about 40 minutes until the vegetables are soft and starting to brown. Remove from the oven and let cool.
Step 3
In batches, blend the cooled vegetables until smooth. Then strain the mixture through a sieve into a large bowl. Add the broth and cream. Season with salt and chill.
Step 4
Serve in bowls and sprinkle with chives. Optionally, you can add ice cubes.
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