Well here I am two hours later with my soup. Tip - peeling tomatoes is a lot easier if you drop them for a minute in boiling water and easier still if you buy them in a can already peeled. This time, regrettably, I chose the former as a neighbor had given us a bag of tomatoes and five red peppers (hence my seeking out this recipe). Second tip, let the tomatoes cool prior to peeling, or like me, you'll be typing the rest of the day with burnt fingers. So... Followed the recipe, all went well, but even from the outset I had my concerns about all that chicken stock, but being a novice in the kitchen, I figured you guys probably know more than I do. Guess not. The soup had a greasy film of chicken fat on top and had an unmistakable chicken broth aftertaste. Congrats to the cook who thought to use vegatable broth. Should've listened to you. In an attempt to salvage this mess, I pureed and added a cup of mild salsa, a can of diced chili ready tomatoes and three quarters of a cup of heavy cream. Not bad I suppose. At least I can only just taste that damned chicken broth now. But after all the effort, and clean up, opening a box of Pacific's organic red pepper and tomato soup would have clearly been the smart option. One thing I did discover (before looking up how to peel tomatoes) is you can actually take the skin off a fairly firm romaine using nothing other than your standard issue household potato peeler. Who'd have thunk it?
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