Tomato and sweet red pepper soup (Soups)

 

Makes 8 servings

• 5 tablespoons unsalted butter
• 1 teaspoon olive oil
• 1 large onion, quatered and thinly sliced
• 4 tomatoes (6 ounces each), peeled, seeded and chopped (3 cups)
• 2 sweet red peppers, cored, seeded and diced (2½ cups)
• 1 tablespoon fresh thyme leaves or 1½ teaspoons dried thyme
• 2 teaspoons sweet paprika
• Pinch of sugar
• 6 cups chicken broth
• Salt and pepper, to taste
• 1½ tablespoons all-purpose flour
• ¾ cup sour cream or heavy cream
• 1 cup finely diced ripe tomatoes
• 1 cup finely diced sweet green and red pepper
• 2 to 3 tablespoons snipped fresh chives

1. Heat together 3 tablespoons butter and the olive oil in large saucepan or pot over medium heat ; add onion, cook until soft but not browned, about 5 minutes.
2. Stir in tomato, red pepper, thyme, paprika and sugar ; cook over medium-low heat until all tomato juices have evaporated, about 25 minutes.
3. Stir in chicken broth and salt and pepper to taste ; bring to boiling, lower heat and simmer, partially covered, for 25 minutes.
4. Strain soup, reserving broth and solids separately ; working in batches, place solids in food processor or blender.
5. Whirl until a smooth purée ; whisk purée into reserved liquid in a bowl.
6. Melt remaining butter in saucepan over medium heat ; stir in flour, cook, stirring, for 1 minute, do not let brown.
7. Slowly whisk in soup, bring to boiling ; lower heat, simmer, partially covered, for 10 minutes.
8. Whisk sour cream or heavy cream into soup ; gently heat through, do not let boil.
9. Adjust seasoning ; garnish with diced tomatoes, diced peppers and chives.

BON APPÉTIT