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
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