Print Red Bell Pepper and Tomato Soup Recipe
Red Bell Pepper and Tomato Soup
4 Tomatoes
1/4 Teaspoon Thyme Leaves
2 Cloves Of Garlic
2 Tablespoons Olive Oil
1 Cup Heavy Cream whipped
3 Red Bell Peppers
6 Cups Chicken Stock or vegetable stock
1 Onion peeled and cut in wedges
1. Peel red bell peppers, by roasting them and then putting them in a paper bag until almost cold.

2. Seed tomatoes Oil a baking dish. Place tomatoes, onions and garlic in baking dish.

3. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top.

4. Bake in a pre-heated 375 oven until vegetables are soft.

5. Add vegetables and peeled bell pepper to processor to puree.

6. Add stock to combine. Place soup in a pot and bring to a boil.

7. Check seasoning Add 1/2 the cream, off the heat .