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A classic soup made from simple fresh ingredients.
5 Red Bell Peppers 1 Tbsp Oil 2 cloves Garlic 2 Red Onions 4 Tomatoes 4 Cups Chicken Stock (for best results, and low sodium, use homemade) Salt ...
Though I've separated them out the tomatoes, bell peppers, and onions can be prepared somewhat simultaneously. Prepare boiling water and ice bath. Place tomatoes in boiling water for ...
Quarter peppers and remove seeds. Lay the peppers out skin side up on a baking sheet and broil until charred (~15 minutes). Transfer to a bowl and cover ...
Chop onions and garlic.
Cook onions and garlic in the oil over medium heat until translucent and starting to brown (5-10 minutes). Add tomatoes and cook until very soft (5 minutes).
Add in roasted peppers and a little bit of the stock and blend until desired chunkiness is achieved.
Return to heat and add remaining stock. Add salt to taste. When heated through, serve with fresh cracked black pepper and toast.
If you'd like to make your own stock here is an easy way to do it. Get a large pot (8 quarts) and fill it with: As many ...
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