pat's Recipe

Roasted Red Pepper and Tomato Soup

Category: SOUPS/STEWS

2 large red peppers, seeded and cut into
strips
1 Tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
10 medium tomatoes, chopped
1 cup chicken broth
1 to 2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 Tablespoons balsamic vinegar
Garnish: fresh oregano

Preheat oven to 450F. Line a baking sheet with aluminum foil. Spray a foil-lined baking sheet with non-stick cooking spray. Arrange peppers on prepared baking sheet in a single layer. Bake 15 minutes or until tender and browned.
In a large Dutch Oven, heat oil over medium-high heat. Add onion and garlic, and saute 5 minutes or until tender. Add tomatoes, and saute until softened. In the container of a blender, add tomato mixture, peppers, and chicken broth; process, in batches, until smooth. Return soup to Dutch oven. Add salt, basil, oregano, and pepper. Stir in balsamic vinegar. Garnish with fresh oregano, if desired.

makes 6 to 8 servings