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Emily Kisling
Soup of tomatoes and red peppers
Soup of roasted peppers, tomatoes and basil.
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Ingredients
Directions
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Slice the garlic. Heat a large (soup) pan over medium heat. Pour in a dash of olive oil and add the garlic.
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Bake golden brown in a few minutes. Pick the leaves of basil and finely chop the stems. Add the basil stalks and cook for 1 more minute.
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Cut the peppers into pieces. Stir in the paprika, turn down the heat and cook for 5 minutes until the pepper begins to caramelize.
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Add some salt and pepper and the vinegar. Allow it to evaporate, then add the tomato pieces and stock.
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Bring to the boil, turn down the heat and put the lid on the pan. Let the soup boil for 45 minutes until it has thickened.
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Puree with a hand blender into a smooth soup. Taste the soup and season with salt and pepper.
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Divide the soup over bowls and sprinkle with the torn leaves of basil. Drizzle with extra virgin olive oil and serve.
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Nutrition
160Calories
Sodium0% DV1.905mg
Fat9% DV6g
Protein12% DV6g
Carbs6% DV19g
Fiber24% DV6g
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