Red Pepper & Tomato Soup.

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Serves: 6
Time: 15 minutes

Ingredients:

2 tablespoons olive oil

1 small yellow onion, diced

2 teaspoons brown sugar

2 garlic cloves, minced

1 16-ounce jar roasted red peppers, drained and chopped

3 14.5-ounce cans of diced, fire roasted tomatoes

2 cups chicken stock

2 teaspoons red wine vinegar

1/2 teaspoon chile flakes

1/2 cup heavy cream

Kosher salt

Freshly ground black pepper

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions, brown sugar, and a pinch of salt. Sauté until the onions are softened and starting to caramelize, about 20 minutes. Add the garlic and sauté until fragrant, about 3 minutes.

2. Add the red peppers, tomatoes, stock, and large pinch of salt. Bring to a boil, then reduce the heat and simmer for 20 minutes.

3. Stir in the red wine vinegar, paprika, and chile flakes.

4. Using an immersion blender or regular blender, puree the soup until you reach the desired consistency. Transfer soup back to the pan and stir in heavy cream. Taste for seasoning, then serve.