Cream Of Red Pepper Soup

1. 1

   Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.

2. 2

   Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.

3. 3

   Stir in tomato paste; place in food processor or blender; puree.

4. 4

   Stir in 1/4 cup cream and paprika, salt and pepper.

5. 5

   Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.

* Per serving · 4 servings · Values may vary.

No additional tips available.