Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 red bell peppers, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 teaspoon lemon juice
  • 4 cups vegetable broth
  • 1 28oz can fire roasted diced tomatoes
  • Pinch of granulated sugar (optional)
  • Additional salt, to taste

Instruction

  • In a large pot, heat the olive oil over medium heat for 1 minute
  • Add the onion and pepper and cook for 8 minutes, sitrring frequently.
  • Add the garlic, salt, pepper, paprika, and red pepper flakes and cook for 1 minute.
  • Add the tomato paste, stir, and continue to cook for an additional minute.
  • Add the lemon juice and 1/2 cup of the vegetable broth and and cook for 5 more minutes.
  • Add the tomatoes and remaining broth and cook for 15-17 minutes until the peppers have softened.
  • Add sugar, if needed, and salt to taste.
  • Using an immersion blender, blend until you reach your desired consistency. (See note for additional blending options.)