1 tablespoon each butter and oil
3 large shallots,
1/2 cup finely chopped sweet red pepper
3/4 cup chicken stock
pinch of hot pepper flakes
1/4 cup finely shredded fresh basil leaves
1/4 cup finely chopped fresh parsley
salt and pepper to
Immerse tomatoes in large saucepan of boiling water 10 seconds or
until skins loosen. Drain, then chill under cold running water. Remove core and
slip off skins.
Cut tomatoes in half; scoop out and discard seeds. Cut
tomato flesh into 1/2-inch pieces; set aside.
In large saucepan, melt
butter with oil over medium-low heat. Add shallots and red pepper; cook
covered, 10 minutes or until shallots are soft and translucent. Check
occasionally to ensure that shallots do not brown.
Add stock and hot pepper
flakes. Increase heat to high; bring to boil. Reduce heat to medium; simmer,
covered, 5 minutes.
Stir in tomatoes, basil and parsley. Increase heat to
high. Cook 3 to 5 minutes or until soup is heated through.
Season with salt
and pepper to taste.