Roasted Red Pepper and Tomato Soup
- 2 red peppers
- 8 plum tomatoes
- 3 cups chicken broth
- 2 shallots, chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground sage
- Salt, to taste
- Pepper, to taste
- Roast peppers in the oven at 400 degrees F until skin is blackened. Remove from oven and let them rest for 15 minutes, then peel off the skin.
- 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.
- 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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