Roasted Red Pepper & Tomato Soup

Ingredients

• 1 cup Roasted red peppers (jarred, drained)
• 1 cup Crushed tomatoes
• 1 cup Vegetable broth
• 1 tbsp Olive oil
• 1 clove Garlic(optional)
• 1 tsp Smoked paprika
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tsp Red wine vinegar(optional)

Instructions

1. 1

   Prep (8 minutes): Drain roasted red peppers and roughly chop. Mince garlic if using.

2. 2

   Cook (10 minutes): In a small pot, warm olive oil over medium heat. Add garlic (if using) and cook for 30 seconds, then stir in crushed tomatoes, broth, smoked paprika, and salt/pepper (if using).

3. 3

   Blend: Add chopped roasted red peppers to the pot and simmer 2–3 minutes to heat through, then blend until smooth (use an immersion blender or carefully blend in batches).

4. 4

   Finish: Return soup to the pot and heat until steaming, 2–3 minutes. Stir in red wine vinegar (if using) and adjust seasoning. Serve hot.