123
Photo, Erik Putz.
This is one of our most popular soup recipes. Top each bowl with croutons, cheese—or even cut avocado!
3 red bell peppers, halved
2 tbsp butter or canola oil
1 large onion, chopped
4 garlic cloves, chopped
2 tbsp tomato paste
1 tsp smoked paprika or paprika
1 1/2 tsp salt
1 796-mL can plum tomatoes
1 cup water
1/4 cup 35% cream
PREHEAT broiler. Place peppers cut-side down on a foil-lined baking sheet. Broil until tender and charred all over, about 10 min. Transfer to a bowl and cover tightly with plastic wrap. Let cool.
MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and cook for 5 min.
PEEL charred skin from peppers and remove seeds. Add peppers to pot and cook 5 min. Purée soup in batches in a blender, then return to pot. Simmer on low until hot, about 6 min.
STIR in cream, then serve.
Calories 124, Protein 3g, Carbohydrates 14g, Fat 8g, Fibre 3g, Sodium 785mg.
Excellent source of vitamin C.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.