Roasted Red Pepper Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 large red bell peppers (4 cups)
• 1/2 cup diced sweet onion
• 2 cloves garlic
• 1 (15 ounce) can diced tomatoes with juice (1 1/2 cups)
• 4 cups low sodium chicken broth or 4 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 first, trim 4 peppers, discard the seeds, and cut them into flat pieces.
• 2 broil the pepper, skin side up, until the skin blisters.
• 3 now, cool the pieces in a plastic bag.
• 4 remove the skin and chop.
• 5 (you can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) sauté 1/2 cup diced sweet onion in a little olive oil.
• 6 add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
• 7 cook for 5 minutes.
• 8 whiz half the mixture in a blender, then return it to the original pan.
• 9 or use a stick blender and whirl the whole pot around to your desired consistency.
• 10 i like smooth.
• 11 season with a dash of salt and pepper, and a little balsamic vinegar.