Roasted Red Pepper Soup

4 or 5 red bell peppers
3–4 cloves garlic (or more), sliced and sautéed in 1½ Tbsp olive oil
9–10 fresh basil leaves (or dried basil to taste)
1 Tbsp honey
15 oz (425 grams) tomato sauce
3½ oz (100 grams) tomato puree
2 cups water
salt and pepper to taste
sprinkle of light brown sugar or to taste

Blacken the red peppers under your broiler, on a tray lined with parchment paper, until the skins are charred and shriveled. Remove the peppers from the oven or leave them in the oven with the door closed and oven off for a few minutes. This will loosen the skin and make it easier to remove. Remove the charred part of the skin with a knife. Puree the peppers and garlic in a food processor until thick. Add the basil leaves and process until pureed. Transfer this mixture to a medium-sized pot. Add the honey, tomato sauce, tomato puree, and water. Heat this through, over a low fl ame. Add the salt, pepper, and light brown sugar. Adjust the amount of water (add more for a thinner soup), honey, and other ingredients to taste. Garnish with chow mein noodles, croutons, or a spoonful of thick plain yogurt.

TIP: Roast and peel double the amount of peppers that you need, because they freeze well. Th is way you avoid the mess for next time. Also, you can roast red peppers with olive oil, garlic, parsley, and a touch of vinegar. Th en peel, chop, and add to fresh salads for a welcome change. Another idea is to use roasted red peppers as a topping for pizza, especially pizza made with tofu instead of cheese.

NOTE: Add a little dry white wine to the soup in place of some of the water for added zip.

This recipe was featured in Mishpacha Magazine, Issue 137