Tomato and Roasted Red Pepper Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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).] Ingredients:
3 red peppers |
2 tablespoons extra virgin olive oil |
1 tablespoon roasted red chili paste |
1 garlic clove |
3 (14 ounce) cans diced tomatoes |
2 tablespoons red wine vinegar |
2 cups chicken stock |
salt |
Directions:
1. Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
2. 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.
3. Finely chop the garlic, add to the pot, and cook for 2 minutes.
4. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
5. Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
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