Andra's Notes:
Expand4 red peppers Ask a question about this ingredient
1 onion diced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
5 cups low sodium chicken broth Ask a question about this ingredient
4 tablespoons tomato paste Ask a question about this ingredient
3/4 cups cream, divided Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
Hot smoked paprika, optional Ask a question about this ingredient
Roast the red peppers over an open flame or under a broiler. Once the skin is charred place the peppers in a bowl and cover for about 10 minutes. Once cool enough to handle, rub the skins off of the peppers.
Ask a question about this stepMelt the butter over medium heat and saute the diced onions with the whole sprig of rosemary until the onions are translucent. Add the roasted peppers and broth and bring to a boil. Reduce the heat and simmer for about 15 minutes and stir in the tomato paste. Remove the rosemary sprig.
Ask a question about this stepUsing an immersion blender, blend the soup until it is thick.
Ask a question about this stepStir in 1/2 cup of cream and add salt and pepper to taste.
Ask a question about this stepServe with a tablespoon of cream drizzled on top. For extra heat, add a little sprinkling of hot smoked paprika.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
