Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

• 4 large red bell peppers (4 cups)
• 1/2 cup diced sweet onion
• 2 cloves garlic
• 1 (15 ounce) can diced tomatoes with juice (1 1/2 cups)
• 4 cups chicken broth or 4 cups vegetable broth
• 1 tablespoon Celia's Traditional balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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. Season with a dash of salt and pepper, and a little balsamic vinegar