~Tomato & Roasted Red Pepper Soup~
2 c. imported Italian canned tomatoes, seeded & drained
3 tbsp. olive oil
2 cloves garlic, peeled & finely minced
3 c. chicken stock
Salt & freshly ground pepper
2. Heat the olive oil & garlic. When the garlic releases its fragrance, (after about 2 minutes), stir in the pureed pepper & tomato mixture. Add the chicken stock, bring to a boil & simmer for 15 minutes. Season with salt and pepper to taste. (I like to serve it up with sour cream & yummy bread).