This is the perfect soup for a chilly, rainy day. Or a snowy day. Any day when you may want some soup, as a matter of fact. It has a nice spice to it and it so easy to make. I had it with some leftover baguette slices.
Roasted Red Pepper and Tomato Soup
2 large red peppers
2 cans of fire roasted tomatoes*
3 cups chicken broth
2 shallots, chopped
2 large garlic cloves, crushed
1 tsp ground sage
salt and pepper to taste
Roast peppers in a 400F oven until skin is blackened. Let rest in a sealed paper bag for 15 minutes, then peel off the skin.
Briefly sautee (5 minutes) shallots and garlic in a medium pot. Add tomatoes (with juice)and chopped peppers and cook on high for 15 minutes, until tender.
Add chicken stock and spices. Feel free to add some chili powder if you’re in the mood for something really spicy. Bring to a boil, then simmer for 15 minutes. Use an immersion blender to puree the soup to desired consistency. Be careful to crack the lid if you’re pureeing in a regular blender!
* If you can’t find the easy, cheater’s pre-roasted variety, just roast canned tomatoes (reserving the juices) in the oven with the peppers.