Ingredients
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3
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2
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1
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1
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3
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Tomato and Roasted Red Pepper Soup,This is my favorite soup. It’s a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven’t found a good substitute for Thai Kitchen’s roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).],This soup is soooo good! It was comforting, zesty, and warming inside and out. I actually roasted a whole head of garlic and added that to the pot after the peppers. After pureeing the whole batch, I decided to only add 1/2 cup of chicken broth, and we found the consistency to be perfectly to our liking. Thank you so much for sharing!,This is a great soup. I added soy milk to make it taste creamy (and to counterbalance the acidity). The soy milk made it taste awesome!!!! (Cream would be even better but I’m watching my cholesterol.) Next time I will add some pureed carrots. This will be a great base for me to experiment with. Thanks.
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Steps
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1
Done
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Broil the Red Peppers, Turning Them So They Blacken on All Sides. Once Theyre Black, Put Them in a Bowl, Cover Tightly With Plastic Wrap, and Leave Them Until Theyre Cool Enough to Handle (about 30 Minutes). Peel, Seed, and Roughly Chop Them. |
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2
Done
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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. |
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3
Done
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Finely Chop the Garlic, Add to the Pot, and Cook For 2 Minutes. |
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4
Done
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Drain the Tomatoes, and Add to the Pot With the Red Wine Vinegar and a Pinch of Salt. Cook For 10 Minutes. |
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5
Done
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Add the Chicken Stock. Puree With a Stick Blender Until Smooth, and Simmer For 15 More Minutes. |
