Roasted Pepper Soup
3 large red Bell peppers, intact
1 chili passilla (mild, green, and large chili pepper) - optional
2 cups of well-spiced vegetable broth (I use homemade stuff.)
24 oz. can stewed tomatoes
12 oz. can tomato sauce
8 oz. can tomato paste
1/4lb mushrooms, sliced
1/2onion, roasted or carmelized using your fav. method
1 cup cooked beans (I used cranberry and anasazi)
5 cloves garlic
5-6 roma tomatos
sherry, optional, not much.
If you like something with a little more spice, buy the sauce and/or paste with added stuff. They typically are labeled Italian Style, and have basil, oregano, etc. Alternatively, you can add your own spices.
- broil peppers and onion
- put broth and processed tomato mush into large pot (puree the stewed tomatoes). Bring to boil then reduce to simmer.
- puree the roasted peppers and add to broth
- chop romas and add to broth
- puree onion and add
- slice mushrooms and add
- chop garlic and add
- add beans
- bring the whole thing to a boil again, reduce heat and add the sherry. Simmer for another 15 minutes. (If the soup seems to thin after stiring, leave the cover off for this segment.)