Tomato & Red Bell Pepper Soup

• 3- 28 oz. cans Italian peeled tomatoes-drained
• 10 red bell peppers (4 lb.) cut into 2" pieces
• 10 + cloves of garlic-peeled & halved
• 1 bottle (750 ml) dry white wine (Savn. Blanc)
• 3 cups chicken stock or broth
• 1/2 cup coarse chopped parsley and/or basil
• 1/2 tsp. thyme
• 1-2 T sugar
• 1 cup heavy cream
• Salt/ pepper
• 1/4 cup goat cheese
• 5 sun dried tomato- halves in oil drained & diced
• 5 basil leaves- shredded

1. In a large cast iron enameled casserole. Combine tomatoes, red bell
2. peppers, garlic, wine, stock, parsley & thyme. Boil
3. Cover & simmer over med. low, stir occ. till peppers are tender about 45 min.
4. Puree in batches in blender/ processor. Pass thru strainer. Return to
5. Casserole- may add a little sugar. Stir in cream. Bring to simmer over med-
6. Add salt/ pepper to taste.
7. To serve garnish w/graded goat cheese, sun dried tomatoes & shredded basil leaves-

tomatoes, red bell peppers, white wine, chicken, parsley, thyme, t, heavy cream, salt pepper, goat cheese, basil

Taken from www.epicurious.com/recipes/member/views/tomato-red-bell-pepper-soup-50106537 (may not work)