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Directions
In a 6 quart pot, combine all ingredients except cream. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and transfer in batches to a blender, don’t fill blender more than half way. Cover blender with lid and hold lid with a tea towel (contents are extremely hot- may need to vent lid). Pulse the blender to start and then puree until smooth, repeat with remaining soup. Transfer pureed liquid back to pot, return to medium heat and slowly add cream. Continue cooking until soup is hot. Garnish with a dollop of sour cream and drizzle with olive oil. Serves 4-6
Tips & Variations
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Roasted red peppers fresh or from a jar work well for this recipe. Use two whole peppers if using from a jar or one fresh large red bell pepper.
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Sugar levels may need to be increased depending on the acidity of the tomatoes. (early spring more acidic then late fall)
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