Roasted Red Pepper and Tomato Soup with Goat Cheese

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 140
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Ingredients

  • 2 tbsp Olive oil
  • 1 Small onion, chopped
  • 2 tsp Brown sugar
  • 2 Garlic cloves, chopped
  • 1 jar (16 oz) Roasted red peppers, drained
  • 3 cans (14.5 oz) Fire-roasted tomatoes
  • 2 cups Chicken (or vegetable) stock
  • 1 tsp Salt
  • 2 tsp Red wine vinegar
  • 1tsp Italian seasoning
  • 1/4 tsp Paprika
  • 1/4 tsp Chili flakes

Method

  1. Heat the olive in a large soup pot, set to medium heat.
  2. Sauté the onions and brown sugar together until caramelized, about 20 minutes (you can skip this step if you are running short on time, but it adds wonderful flavor to the dish).
  3. Once the onions are browned and fully translucent, add the garlic and sauté for 3 minutes until fragrant.
  4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Season with salt, vinegar, Italian seasoning, paprika and chili flakes.
  7. Transfer the soup in batches to a high powered blender. Purée the soup on high until completely smooth.
  8. Serve soup with pesto, crumbled goat cheese and croutons. Enjoy