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Appetizers & Soups

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Tomato and roasted red pepper soup with truffle oil

Difficulty:Easy
Prep Time:5 Minutes
Serves:4
Cook Time:30 Minutes

Ingredients

  • ■   red peppers/roasted red peppers
  • ■   extra virgin olive oil
  • ■   Mutti Chopped Tomatoes
  • ■   roasted red chili flakes
  • ■   4 oz garlic clove
  • ■   chicken stock
  • ■   salt
  • ■   La Truffiere Truffle Oil
  • ■   San Giacomo Balsamic Oil
  • ■   chives
  • ■   Cream

Description

Ingredients: 3 red peppers or jar of roasted red peppers from super market 2 tablespoons extra virgin olive oil 2 1/2 boxes Mutti Chopped Tomatoes, approx 42 oz. 1 tablespoon roasted red chili flakes 1 garlic clove 2 cups chicken stock salt For garnish: La Truffiere Truffle Oil (black or white), San Giacomo Balsamic Oil, chives, Cream Follow recipes for roasting red peppers or simply use the jarred roasted red peppers. Chop them. Cook the peppers, garlic, chili flakes & salt in heated up olive oil for 2-3 min. Add the drained tomatoes and cook on medium heat for 10 min. more. Add the chicken stock and cook 5 min. more. Puree the mixture in a blender until smooth, and simmer for 15 more minutes. Serve in small cups or soup bowls. garnish each portion with 1-2 drops of truffle oil, 4-6 drops of the balsamic vinegar, a teaspoon of cream, and 1/2 teaspoon of chives.

  • 1. Follow recipes for roasting red peppers or simply use the jarred roasted red peppers.
  • 2. Chop them.
  • 3. Cook the peppers, garlic, chili flakes & salt in heated up olive oil for 2-3 min.
  • 4. Add the drained tomatoes and cook on medium heat for 10 min. more.
  • 5. Add the chicken stock and cook 5 min. more.
  • 6. Puree the mixture in a blender until smooth, and simmer for 15 more minutes.
  • 7. Serve in small cups or soup bowls.

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