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.
Leave a comment