Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche

Name: Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 head garlic; 4 large red bell peppers; 4 large tomatoes; 1 cup chicken stock; 2 tablespoons sugar; 2 tablespoons olive oil; salt and pepper; 1/4 cup sour cream; 1/4 cup whipping cream; 1 teaspoon dried dill (or use fresh dill)

Submitted by belinda72

"This soup is delicious even in the summer and the peppers can be roasted on the grill. The creme fraiche really makes it. Although this is a "cheat" version, it is still tasty."

Download

photo by belinda72

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

SOUP
1 head garlic
4 large red bell peppers
4 large tomatoes
1 cup chicken stock
2 tablespoons sugar
2 tablespoons olive oil
salt and pepper
CREME FRAICHE
¹⁄₄ cup sour cream
¹⁄₄ cup whipping cream
1 teaspoon dried dill (or use fresh dill)

directions

SOUP.
pre-heat oven broiler.
lay tin foil onto a cookie sheet
cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
remove tomatoes after 5 minutes.
remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
heat remaining oil in a medium pot on medium-low heat
peel tomatoes and peppers (skins will slip off easily) and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
puree the soup (in a blender or with a hand blender) and add sugar.
season to taste and simmer for 10 minutes.
CREME FRAICHE.
whip cream briskly until stiff.
gently fold wipped cream, sour cream and dill together
add a healthy dollop onto every steamy bowl of soup.
yummy.