Red Pepper and Tomato Soup Recipe

Ingredients

2 red peppers

7 Roma tomatoes

1 TBSP olive oil

1 red onion, thinly sliced

1 tsp salt

1 cup chicken stock

2 red peppers

7 Roma tomatoes

1 TBSP (15 ml) olive oil

1 red onion, thinly sliced

1 tsp salt

237 ml chicken stock

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Dietary Therapies

IBD-AID P3

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat the oven to broil.
Lightly oil a baking sheet.
Bring a pot of water to boil.
Cut each red pepper into four sections and deseed them.
Place them on the baking sheet and broil until the skin starts to wrinkle (10 to 15 minutes).
Turn them over and roast for 5 more minutes.
Chop into large pieces and set aside.
Remove the tomato skins by dipping the tomatoes into the pot of boiling water for 30 to 40 seconds.
Remove the tomatoes from the pot and dip them into cold water.
The peels will slip off.
Chop the tomatoes into large pieces. Set aside.
Heat the olive oil over medium heat.
Sauté the onion until golden, 3 to 5 minutes.
Place the red pepper, tomatoes, onion, and salt in a food processor and blend until smooth.
Pass through a sieve.
Pour the strained mixture into a pot.
Add the chicken stock to the tomato-pepper mixture and bring to a boil.
Lower the heat and simmer for 5 minutes.