Farm Report

Roasted Red Pepper and Tomato Soup

Makes 4 servings

Ingredients

  • 2 large red peppers
  • 8-10 ripe plum tomatoes
  • 3 cups chicken broth
  • 2 shallots, chopped
  • 2 large garlic cloves, crushed
  • 1 tsp ground sage
  • salt and pepper to taste

Directions

  1. Roast peppers in the oven at 400F until skin is blackened. Remove from oven and let them rest for 15 minutes, then peel off the skin.
  2. Sautee shallots and garlic in a medium pot for about 5 minutes. Add tomatoes and peppers and cook on high for 15 minutes, until tender.
  3. Add chicken stock and spices, and some chili powder if you like spicy dishes. Bring to a boil, then simmer for 15 minutes. Transfer soup to the blender and puree in batches, or use an immersion blender in the pot.

 

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