Sallie's Roasted Red Pepper Soup

Those in the extended DuMond family circle have likely experienced this soup. Probably more than once. It's too good to have just one time. In Sallie's words:

This recipe was found years ago, I believe in a Bon Appetit magazine. It has been an all time favorite for many, many years. The great thing about this recipe, you can find the peppers on sale (red, yellow or orange) and roast, prep and freeze them until time to make the soup. The time consuming part is out of the way! If you intend to freeze this soup, leave out the cream and add the cream after soup is defrosted. I usually double this recipe and freeze half.

3 large sweet red bell peppers
1 Tbs olive oil
1 med onion. chopped
3 cups chicken or vegetable stock
1 clove garlic, minced
1/2 tsp paprika
3 Tbs tomato paste
Salt & pepper to taste
1/3 cup whipping cream
Finely chopped basil and/or chives

Place peppers on their side on a sheet of foil. Bake peppers at 450 for 40 minutes.

Alternative: You can rub peppers with olive oil and use barbeque to roast. Whichever method you use, be sure to continue turning peppers until blackened. Remove peppers and place in paper bag. Let sit 15 to 20 minutes until cool enough to handle. Peel off skins. Cut in half and remove seeds. Chop coarsely.

In a saucepan, saute onion until limp. Add stock, peppers, garlic, paprika, salt, pepper, and tomato paste. Bring to a boil. Cover and simmer for 20 minutes. Let cool slightly. Puree in a food processor or blender. Blend in cream. Heat thoroughly or refrigerate. Serve in bowls garnished with basil or finely chopped chives. A dollop of sour cream is also very good. Enjoy!