Red Pepper and Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium red bell peppers chopped
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add red bell peppers and cook until slightly softened, about 5-7 minutes.
- Stir in crushed tomatoes, vegetable broth, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
- Season with salt and pepper to taste.
