Roasted Red Pepper Soup

Recipe by kitchengrrl
READY IN: 20mins




  • First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
  • Broil the pepper, skin side up, until the skin blisters.
  • Now, cool the pieces in a plastic bag.
  • Remove the skin and chop.
  • (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.
  • Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
  • Cook for 5 minutes.
  • Whiz half the mixture in a blender, then return it to the original pan.
  • Or use a stick blender and whirl the whole pot around to your desired consistency.
  • I like smooth.
  • Season with a dash of salt and pepper, and a little balsamic vinegar.