Thursday, May 8, 2008

Roasted Red Pepper Soup

1/2 red onion, finely diced
2 roasted peppers, from a jar, rinsed, and diced
1 diced fresh tomato
2 anchovy fillets
1 TB meyer lemon olive oil
1/4 white wine
1/2 can Hunts Tomato Sauce, No Sugar Added
1/2 cup tomato or vegetable broth
1 TB Agave nectar
1 handful fresh basil
5 springs of fresh thyme
1 garlic clove, grated

Sautee onion, roasted red pepper and anchovy fillets in Meyer lemon olive oil, until slightly liquid is evaporate. Add white wine, and cook until liquid evaporated. Add tomato sauce, broth, agave nectar and herbs garlic. Heat up till cooking, and then turn off the heat, cover with a lid and let cook with the rest heat.

Optionally: add 1 TB ff sour cream.