Tomato and Red Pepper Soup
Here’s a simple summery soup that’s good served hot but can also be served chilled on a hot day. I had peppers in the fridge so I threw them in for a variation on this simple Tomato Soup.
- Tomatoes, 8 to 10
- Red Bell Peppers, 2
- Yellow or White Onion, 2 small
- Olive Oil, a couple tablespoons
- Thyme, 2 or 3 sprigs or equivalent dry
- Crushed Red Pepper Flakes
- White Wine, 1 cup
- Rice, 1/2 cup
- Chicken or Vegetable Broth or Stock, 6 cups or more
- Cream, 1/2 cup, optional
Dice the pepper, slice the onion and quarter the tomatoes.
In large saucepan or a stockpot, heat the olive oil over medium heat. Add the peppers, onions, thyme and pepper. Cook, stirring occasionally, until the onion and peppers begin to soften.
Add the wine and bring the mixture to a simmer. Add the rice and enough broth to almost cover the vegetables. Simmer until the rice is done and the vegetables are nice and tender.
Use the blender to puree the soup in small batches. If I had an immersion blender I’d give it a try.
If you’d like a creamy version, return the soup to the pot and stir in a little heavy cream over low heat.
Serve it up and enjoy!