Roasted Red Pepper Tomato Soup

Name: Roasted Red Pepper Tomato Soup
Ingredients: 3 Tbsp (45 mL) butter; ¾ cup (185 mL) chopped onion; One 28 oz (796 mL) can crushed tomatoes; 1 cup (250 mL) diced roasted red pepper; ¼ cup (60 mL) finely chopped fresh basil; 2 tsp (10 mL) white or cane sugar; 2 tsp (10 mL) white or cane sugar; ½ tsp (2 mL) salt; 2 cups (500 mL) vegetable or chicken stock; 2 cups (500 mL) vegetable or chicken stock; ½ cup (125 mL) quinoa flour; 1 cup (250 mL) half and half cream (10-12%)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The rich flavors of roasted red pepper and fresh basil will place this quick-to-prepare tomato soup at the top of your favorites list. Ready-to-use roasted red peppers are easy to find in the pickle section of the grocery store. Freeze for up to one month.

Ingredients

3 Tbsp (45 mL) butter
¾ cup (185 m

Soup
Vegetarian
Gluten-free

Method

Melt the butter in a medium saucepan on medium heat. Sauté the onion until tender and opaque, about 8 minutes. Add the tomatoes, red pepper, basil, sugar and salt.

Whisk the stock and flour together in a medium bowl. Slowly stir the mixture into the saucepan (a few lumps are fine). Bring to a boil, then lower the temperature and simmer for 5 minutes.

Remove from the heat and pur