Roasted Red Pepper Soup

1. 1

   First, trim 4 peppers, discard the seeds, and cut them into flat pieces.

2. 2

   Broil the pepper, skin side up, until the skin blisters.

3. 3

   Now, cool the pieces in a plastic bag.

4. 4

   Remove the skin and chop.

5. 5

   (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.

6. 6

   Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.

7. 7

   Cook for 5 minutes.

8. 8

   Whiz half the mixture in a blender, then return it to the original pan.

9. 9

   Or use a stick blender and whirl the whole pot around to your desired consistency.

10. 10

    I like smooth.

11. 11

    Season with a dash of salt and pepper, and a little balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.