Roasted Red Pepper Soup
- 2 cups white wine
- 1 medium white onions
- 5 medium red bell peppers, roasted then seeded
- 2 cups celery, diced
- 1 clove of garlic
- 2 ripe plum tomatoes
- 1/4 cup tomato paste
- 2 cups low-sodium chicken broth
- 2 tablespoons dried thyme
- 1/4 tsp. ground white pepper
- 1/4 tsp. ground cumin
Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes.
Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
Puree soup in a food processor or blender. If you have a regular size blender you may want to puree the soup in two halves. The first time I did it, I couldn't hold the top on the blender and it shot up all over the kitchen. True story.
Once, pureed, return it to the pan, add seasoning, and heat through.