The weather is getting chillier outside and winter is getting closer. The perfect time of the year for soup! If you’re a soup lover like myself, this recipe is for you. Feel free to get inventive with this recipe or follow it to a T. I like to change up my herbs when I make things, mainly because it’s fun when food doesn’t always taste the same every single time. Get your spatula ready and start cooking!
- 2 lbs (32 oz = 4 cups) Organic Sweet Peppers
- 1 Large Onion (white, yellow or Vidalia), chopped
- 3 Tbsp Sunflower Oil (or Olive Oil)
- 2 Cans (14.5oz) Organic Diced Tomatoes, with juice
- 2 Tbsp Organic Cane Sugar
- 1 Cup Organic Vegetable Broth
- 2 Bay Leaves
- 1/2 Tsp Garlic Powder
- 1 Tsp Ground Black Pepper
- 1 Tbsp minced Chives (or parsley)
- Slice your sweet red peppers into strips, place them in a frying pan and blacken the skins; once done, let them cool a little bit.
- Place them in a food processor (or blender) and puree until smooth.
- In a large saucepan, add your oil and saute your chopped onion until clear and soft.
- Add in your diced tomatoes, cane sugar, broth, bay leaves and seasonings, cook for 10-15 minutes on medium heat.
- Add in the sweet red pepper puree and cook for another 15 minutes, remove from heat when done.
- If you like a smooth soup, allow soup to cool and puree in food processor/blender.
- Add your favorite garnish.