Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup

Time: 1 hrs 20 mins


  • 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


  • 1 Broil the red peppers, turning them so they blacken on all sides. Once they\u2019re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they\u2019re 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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