Red Pepper and Tomato Soup

In addition to having some tomatoes on hand from my backyard garden, I was kindly presented with a bag of local peppers the other day when I went to bottle a batch of red wine at Danny's Wine and Beer Supplies. Not wanting to let such delicious produce go to waste, I found a recipe for an easy and very tasty red pepper and tomato soup in James McNair's Soups. As usual, I've modified the recipe somewhat to suit my spicy tastes. If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed.

Red Pepper and Tomato Soup

Recipe by Lisa Turner Adapted from James McNair's Soups Published on October 10, 2007 Simple, fresh-tasting, zesty and delicious tomato soup with red peppers, herbs and spices Print this recipe Ingredients: 1/4 cup olive oil 2 medium red onions, chopped 3 large red bell peppers, seeded and chopped small handful of fresh green or red chilies 1 clove garlic 4 cups vegetable stock or water 2 large tomatoes, seeded and chopped 1-inch piece fresh ginger, minced or grated juice from 1/2 lemon (1 tablespoon) 1 tablespoon fresh rosemary (1 teaspoon dried) 1 teaspoon dried marjoram 1 teaspoon dried thyme 2 bay leaves, crushed 2 teaspoons ground cumin 1 heaping teaspoon ground coriander 1/2 teaspoon cayenne 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion, chopped peppers, chilies and garlic. Stir to coat with the oil. Reduce the heat to low and cover. Cook, stirring occasionally, for 20 minutes or until the onion and pepper begins to soften and change color. Now pour in the vegetable stock or water and stir in the tomatoes, ginger, lemon juice, herbs and bay leaves, cumin, coriander and cayenne. Increase the heat to medium-high and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for about 30 to 40 minutes. Remove the soup from the heat and season with salt and black pepper. Purée the soup with an immersion blender or in batches in a countertop blender. Serve hot or cold. If serving hot, garnish with a few pieces of sliced pepper and a dollop of yogurt or sour cream. Makes 6 servings