Tomato and Red Pepper Soup
(makes 8 cups)
1 tbs extra virgin olive oil
1 small onion, chopped
1/2 medium red bell pepper, chopped
3 cloves garlic, chopped
3 tbs tomato paste
6 tomatoes, peeled and chopped OR 2 cans diced tomatoes, drained with juice reserved
2 cups tomato juice (use reserved juice)
2 cups water
1 chicken and tomato bouillon cube (optional)
1 tsp sugar
pinch smoked paprika
salt and pepper
In a medium pot, saute the onions and bell peppers in the olive oil.
Once the onions and peppers are tender add the garlic and tomato paste.
Continue to cook for a minute before adding the tomatoes, tomato juice, water, bouillon cube, sugar, paprika, salt and pepper.
Bring to a boil then reduce heat to simmer.
Simmer for 15 minutes.
Puree using an immersion blender, blender, or food processor to the desired texture.
I like mine with some texture left and not completely smooth.