Pepper & Tomato Soup
- 4Servings
Ingredients
- 5 large red bell peppers -- stemmed, seeded and diced
- 2 cups chicken stock
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 onion, diced
- 3 tablespoons EVOO
- 1/4 teaspoon crushed red pepper
- 1/2 cup sour cream
- 1 1/2 teaspoons toasted cumin seeds
Preparation
In skillet, bring first 6 ingredients to a boil. Cover; simmer until peppers are tender, 12 to 15 minutes. In blender, puree, then season. Top with sour cream and cumin seeds.
