Puréed Tomato and Red Pepper Soup
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • red bell peppers, roasted
  • tablespoons extra virgin olive oil
  • medium onion, chopped
  • cup diced carrot
  • cup diced celery
  • Salt to taste
  • large garlic cloves, minced
  • 28- ounce can chopped tomatoes with juice
  • cup tomato paste
  • sprigs fresh basil
  • Pinch of cinnamon
  • teaspoon sugar (optional)
  • quarts vegetable stock or water
  • cup rice, preferably a medium-grain rice like arborio
  • Freshly ground pepper
  • Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
  • Freshly grated Parmesan
  • Slivered fresh basil leaves

Instructions

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