Roasted Red Peppers and Tomato Soup
2 red bell peppers roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, sliced thinly
1 28-ounce can chopped tomatoes with juice
¼ cup tomato paste
2 sprigs fresh basil (additional leaves for garnish if desired)
Pinch of cinnamon
½ teaspoon sugar (optional)
1 ½ quarts vegetable or chicken stock
¼ cup uncooked white rice
Freshly ground pepper
Roast the peppers. Pre-heat oven to 450 degrees. Cut peppers in half and remove seeds and stems. Place cut side down on parchment paper lined baking sheet and roast for 25 minutes. Remove peppers from sheet and place in bowl. Cover with plate and allow to cool. When cool, remove peels and dice. Set aside.
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
Add the diced roasted peppers, the stock, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
Using a hand blender, purée the soup, or, use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings.
Garnish bowls of soup with grated Parmesan or whole basil leaves
next ingredient: any kind of cereal (like corn flakes)
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