Roasted Red Pepper Tomato Soup (Vegan, DF, GF)

Ingredients

• 2 Tablespoons extra-virgin olive oil

• 1 cup chopped yellow onion

• 2 teaspoons light brown sugar

• 2 garlic cloves

• 1 jar roasted red peppers

• 3 cans fire-roasted tomatoes

• 2 cups chicken stock

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 teaspoons red wine vinegar

• 1 teaspoon Italian seasoning

• 1/4 teaspoon paprika

• 1/4 teaspoon flakes

Instructions

1. In a large Dutch oven or soup pot, heat the olive oil over medium heat.

2. Add the onion and brown sugar and sauté together until caramelized, about 20 minutes.

3. Once the onions are caramelized and fully translucent, add the garlic and sauté for about 3 minutes until fragrant.

4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.

5. Reduce heat and simmer for 20 minutes.

6. Next, stir in the salt, vinegar, Italian seasoning, paprika and chili flakes.

7. Transfer the soup in batches to a high powered blender. You can also use an immersion blender and just blend right into the pot. Purée the soup on high until completely smooth.

8. Serve with garlic croutons, crumbled feta, or anything you desire. Enjoy!