ROASTED RED PEPPER TOMATO SOUP – Jana Gunderson
3 red bell peppers
3 tbl. olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz.) tomato juice
1 tbl. paprika
3 cups chicken broth
2 tsp. freshly squeezed lemon juice
salt and pepper to taste
Preheat broiler. Clean bell peppers and place them halved cut side down 4 inches from hear until the skins are black and blistered, about 8 minutes. Let cool, uncovered. Peel the peppers and place in a bowl, reserving any juices. In a 3-4 quart pan, add the olive oil and onion and stir until onion is soft. Add the garlic and stir until translucent, 1 to 2 minutes. Add roasted peppers and tomato juice and the paprika. Bring to a low simmer and cook about 3 minutes. Put in blender and puree until smooth. Return puree to pan and stir in broth and lemon juice. Stir over medium hear until hot. Garnish with dollop of sour cream and tortilla strips or stir in cheese tortellini.