Roasted Red Pepper Soup

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READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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