Ingredients

The following ingredients have 8 Servings
  • 1 red bell pepper (halved, seeded, and stemmed)
  • 1 8-ounce jar sun dried tomatoes packed in oil
  • 4 cups chicken broth (divided)
  • 2 cloves garlic
  • 2 roma tomatoes
  • 1/2 a large sweet onion (cut into large chunks)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots (alternatively, place the pepper on a sheet pan and broil, skin-side-up, in your oven until blistered). Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.
  • Meanwhile, drain the sun dried tomatoes from the jar, reserving the oil.
  • Pour 1 cup of the broth into the bow of a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes.
  • Once the pepper is done steaming and has cooled enough to handle, run it under cool water and rub off any parts of the outer skin which come off easily. Add the pepper to the blender, cover, and puree until smooth.
  • Heat 2 tablespoons of the reserved oil in a medium sauce pan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes).
  • Stir in the remaining broth and allow the mixture to come to a boil while continually stirring. Turn the heat down to simmer and cook, stirring occasionally, for 10 minutes or until the onion has lost its raw taste. Season with the sugar, salt, and pepper. Taste and add additional salt as needed. Serve with buttered crusty bread.