Roasted Red Pepper Soup - cooking recipe

Ingredients
    4 large red bell peppers (4 cups)
    1/2 cup diced sweet onion
    2 cloves garlic
    1 (15 ounce) can diced tomatoes with juice (1 1/2 cups)
    4 cups low sodium chicken broth or 4 cups vegetable broth
    1 tablespoon balsamic vinegar
    1 teaspoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
Preparation
    First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
    Broil the pepper, skin side up, until the skin blisters.
    Now, cool the pieces in a plastic bag.
    Remove the skin and chop.
    (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Saute 1/2 cup diced sweet onion in a little olive oil.
    Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
    Cook for 5 minutes.
    Whiz half the mixture in a blender, then return it to the original pan.
    Or use a stick blender and whirl the whole pot around to your desired consistency.
    I like smooth.
    Season with a dash of salt and pepper, and a little balsamic vinegar.

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