Roasted Red Pepper and Tomato Soup

1. 1

   Roast peppers in a 400F oven until skin is blackened.

2. 2

   Let rest then peel off the skin and chop.

3. 3

   Briefly chop shallots and crush the garlic and saute in medium pot with small amount of oil.

4. 4

   Add tomatoes with juice and chopped peppers and cook on high for 15 minutes until tender.

5. 5

   Add chicken stock and spices.

6. 6

   Bring to a boil then simmer for 15 minutes.

7. 7

   If you have an immersion blender, puree the soup to desired consistency.

8. 8

   If you don't have immersion blender, pour into table top blender and do same, but make sure you crack the lid slightly when pureeing so it doesn't explode out!

9. 9

   (I talk from a wall covered in soup experience!

10. 10

    ).

11. 11

    *** If you like a more spicy soup, you can add chili powder to taste

12. 12

    This serves 4 small bowls or for me 1 large now and 1 large bowl for later :).

* Per serving · 4 servings · Values may vary.

No additional tips available.