Spicy Roasted Red Pepper and Tomato Soup
Servings 4
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender
Ingredients
- 2 tbsp olive oil divided
- 2 large red bell peppers seeds removed and thickly sliced
- Half of a small onion roughly chopped
- 3 cloves garlic minced
- Pinch of red chili flakes or two
- 1 28 oz canned whole tomatoes
- 1½ cups chicken or vegetable broth
- Small handful of basil leaves chiffonade (divided)
- ½ tsp sugar
- ½ tsp red wine vinegar
Instructions
- Preheat oven to 450 degrees. Coat a baking sheet with foil or parchment, then coat with olive oil cooking spray.
- Drizzle a tablespoon of olive oil over the sliced bell peppers and toss to coat. Place the peppers on the baking sheet and in the oven, and cook until the peppers are soft and charred in some spots, about 30-35 minutes.
- Remove from the oven and place the peppers into a zip-lock bag, then seal.
- Wait for 5 minutes, then carefully peel the charred skin off each pepper. Discard skin.
- Heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the roasted peppers, canned tomatoes and their juices, chicken broth, sea salt, and freshly cracked pepper, to taste.
- Simmer for 20 minutes, breaking apart the tomatoes as they cook.
- Add most of the fresh basil (reserve some for garnish), then, using an immersion blender, puree the soup.
- Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.
- Serve some fresh basil on top. Enjoy.