Eatwell Farmhouse Kitchen Serves 4

Made this for lunch today and it was exactly what I wanted.  I had briefly checked out a few recipes but all of them had far too many ingredients.  With ingredients this flavorful it seemed like celery, carrots and loads of herbs were really unnecessary, and not in season for us.

About 1 lb of Lunchbox Peppers, roasted with the tops on

About 1 lb of Red Tomatoes, take the top core off but leave whole

About 6 oz Red Onion, chopped

1 clove Garlic, minced

1 TB good Oil

1/4 tsp Cumin powder

1 tsp Paprika

1 1/2 tsp Salt

1 cup Eatwell Farm Chicken Stock

1/2 cup Cream or 1/2 n 1/2

Sour Cream and Yogurt

Parsley, finely chopped 

Roast the peppers and tomatoes for about 20 minutes in the oven preheated to 400 F, but keep them on separate roasting sheets.  While those are roasting heat some good oil in a heavy bottomed sauce pan and sauté the onion and garlic.  Once they are soft and onions are glassy add the cumin and paprika, mix well.  When the peppers and tomatoes are done, allow them to cool to handle.  Cut the tops off the peppers, cut in half and add them into the pot.  Peel the tomatoes, then add them, along with the stock, and salt, to the pot.  Let simmer a couple of minutes, then using a hand blender puree everything until smooth (or put small batches into a blender and blend).  If you want the soup nice and creamy push it through a fine mesh sieve.  Then add the cream, adjust seasoning if needed.  Serve with a dollop of sour cream or yogurt and top with parsley.