Tomato And Roasted Red Pepper Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 red peppers
• 2 tablespoons extra virgin olive oil
• 1 tablespoon roasted red chili paste
• 1 garlic clove
• 3 (14 ounce) cans diced tomatoes
• 2 tablespoons red wine vinegar
• 2 cups chicken stock
• salt

Recipe

• 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.