Roasted Red Pepper And Tomato Soup With Dill Creme Fraiche

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 soup.
• 2 pre-heat oven broiler.
• 3 lay tin foil a cookie sheet
• 4 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.
• 5 remove tomatoes after 5 minutes.
• 6 remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
• 7 heat remaining oil in a medium pot on medium-low heat
• 8 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.
• 9 puree the soup (in a blender or with a hand blender) and add sugar.
• 10 season to taste and simmer for 10 minutes.
• 11 creme fraiche.
• 12 whip cream briskly until stiff.
• 13 gently fold wipped cream, sour cream and dill together
• 14 add a healthy dollop every steamy bowl of soup.
• 15 yummy.