Roasted Pepper & Tomato Soup

Roasted Pepper & Tomato Soup (8 cups)

(by Fredrik Bexell, Kitchen Manager, Al Johnson’s Swedish Restaurant & Butik)

1/4 cup olive oil

1 medium onion, chopped

1-1/2 cup tomato sauce

1-1/2 cup diced canned tomatoes

3 cups water

1/2 cup flour, mixed with 1 cup cold water

1 T chopped garlic

1/4 cup brown sugar

1/4 cup vegetable stock

3 large roasted red peppers (or 2 cups canned)

1/2 cup heavy cream

2 T liquid smoke

black pepper and tabasco to taste

Saute onion and garlic in olive oil over medium heat.  Add tomato sauce, diced tomatoes, and water.  Add the red peppers, liquid smoke, brown sugar and vegetable stock.  Pour into food processor or use immersion blender and mix until smooth.  Simmer for 5 minutes and add heavy cream.  Taste for addition of pepper and tabasco, add flour-and-water mix, then simmer another 5 minutes.