My Mother's Tomato Soup
  • tomatoes, fresh or canned
  • onion
  • peppers
  • vegetable stock or chicken stock
  • basil
  • Put the oven on broil.
  • fFrst wash and clean the seeds out of two red peppers.
  • Put the peppers on a cookie sheet and then wait and watch carefully that the peppers get roasted and not burnt. You want them to get blackened on both sides.
  • After the peppers are roasted and blackened on the outside, place them in a brown paper bag for a few minutes, then after they cooled peel the blackend skin off the pepper.
  • Slice the onions. Saute in olive oil.
  • Add the sliced roasted peppers. and continue to saute.
  • Add the canned or fresh tomatoes and simmer for 15 to 20 minutes
  • Add the fresh basil.
  • When the tomatoes, peppers and onions are well cooked, turn off the stove and let sit to cool before pureeing or blending the vegetables.
  • Put in the blender a batch at a time and puree.
  • After all the soup is pureed then heat it again before serving.
  • Garnish with a dolop of creme fresh or sour cream and a basil leaf.
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