2 (453.59 g) can
salt & pepper
- Roast peppers in a 400°F oven until skin is blackened. Let rest then peel off the skin and chop.
- Briefly chop shallots and crush the garlic and sauté in medium pot with small amount of oil. Add tomatoes with juice and chopped peppers and cook on high for 15 minutes until tender.
- Add chicken stock and spices. Bring to a boil then simmer for 15 minutes. If you have an immersion blender, puree the soup to desired consistency. 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! (I talk from a wall covered in soup experience!).
- *** If you like a more spicy soup, you can add chili powder to taste
- This serves 4 small bowls or for me 1 large now and 1 large bowl for later :).