Tomato & Red Bell Pepper Soup

1. 1

   In a large cast iron enameled casserole. Combine tomatoes, red bell

2. 2

   peppers, garlic, wine, stock, parsley & thyme. Boil

3. 3

   Cover & simmer over med. low, stir occ. till peppers are tender about 45 min.

4. 4

   Puree in batches in blender/ processor. Pass thru strainer. Return to

5. 5

   Casserole- may add a little sugar. Stir in cream. Bring to simmer over med-

6. 6

   Add salt/ pepper to taste.

7. 7

   To serve garnish w/graded goat cheese, sun dried tomatoes & shredded basil leaves-

No additional tips available.