Red Pepper Tomato Soup

By pattie_d

Ingredients

• 6 red peppers
• 4 tablespoons extra virgin olive oil
• 2 tablespoons roasted red chili paste
• 2 garlic clove
• 3 (28 ounce) cans diced tomatoes
• 4 tablespoons red wine vinegar
• 4 cups chicken stock
• 2 to taste salt

Details

Servings 8
Preparation time 20mins
Cooking time 110mins
Adapted from food.com

Preparation

Step 1

1. Broil the red peppers, turning them so they blacken on all sides. Once they?re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they?re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.

2. Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.

3. Finely chop the garlic, add to the pot, and cook for 2 minutes.

4. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.

5. Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.