Roasted Red Pepper & Tomato Soup (Paula Deen)
6-8 servings. Make double or triple batch & freeze in qt size containers. Pair with classic grilled cheese sandwich for quick lunch or dinner.
- 2 lg red bell peppers, seeded & cut into strips
- 1 T EVOO
- 1 c chopped onion
- 4 cloves garlic, minced
- 10 med tomatoes, chopped
- 1 c chicken broth
- 2 T balsamic vinegar
- 1 t salt
- 1/2 t dried basil
- 1/2 t dried oregano
- 1/2 t ground black pepper
- Garnish: fresh oregano
Preheat oven to 450. Line rimmed baking sheet with aluminum foil; spray foil with nonstick cooking spray. Arrange peppers on prepared pan & bake 15 min until soft & browned.
In lg Dutch oven, heat oil over med high heat. Add onion & garlic. Cook stirring occasionally 5 min until tender. Add tomatoes & cook stirring occasionally for 10 min until softened.
Transfer roasted peppers, tomato mixture & chicken broth in batches to container of blender & purée until smooth. Return puréed mixture to Dutch oven. Stir in vinegar & remaining 4 ingredients. Cook over med low heat until heated through. Garnish with oregano if desired.