Ingredients
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16 oz Roasted Red Pepperdrained
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14.5 oz Roasted Tomatoes
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1 Onionsmall
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2 Garlic Cloveschopped
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2 cups Chicken Stock
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2 tablespoons Olive Oil
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2 teaspoons Red Wine Vinegar
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1 teaspoon Salt
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1 teaspoon Italian Seasoning
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1/4 teaspoon Paprika
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1/4 teaspoon Chili Flakes
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Thyme leaves
Directions
Steps
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1
Done
|
Saute the onions. When the onions are totally transparent and browned, add the garlic and cook for 3 minutes. |
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2
Done
|
Along with the chicken stock, add the peppers and tomatoes to the pot, simmer for 20 minutes. |
|
3
Done
|
Season with salt, vinegar, Italian seasoning, paprika and chili flakes. Transfer soup to a blender and blend until smooth. |
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4
Done
|
Serve with goat cheese and fresh tyhme leaves over the top of soup. |
