Prep 10 mins
Cook 15 mins
For roasting peppers, you can follow the oven method (see Peasant'sHearth's Roasted Red Bell and Banana Peppers) or stovetop method (see Julesong's Roasted Peppers: How to Roast a Pepper on a Gas Range) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.
- Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
- Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
- Stir in tomato paste; place in food processor or blender; puree.
- Stir in 1/4 cup cream and paprika, salt and pepper.
- Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
I love this stuff! Anytime I make it for friends they're VERY impressed. I make an adjustment or two: I like to use about 6 peppers to add a little more texture and flavor. I also add thyme and a little bit of cayenne pepper for a really nice heat. Thanks!
This was great! Very similar...if not exactly the same to a recipe I have in one of my cookbooks, but it was a lot easier to open a new page on the laptop! I forgot the tomato paste, which would have helped...but it still tasted and reheated great!
This was simple to make and is delicious. I found that I didn't have vegetable stock, so I used chicken broth. I know that this changes the taste, but feel sure that the veggie stock would be just as tasty. I'm looking forward to this for lunch at work tomorrow! Thanks for the good recipe post!