Red Pepper Tomato Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 medium sweet red peppers
• 2 cups water
• 10 plum tomatoes
• 1 anaheim chili, seeded and chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 2 tablespoons rice wine vinegar
• 2 tablespoons minced fresh basil
• 1/2 cup shredded part-skim mozzarella cheese

Recipe

• 1 broil red peppers 4-inches from the heat until skins blister. with tongs, rotate peppers a quarter turn. broil and rotate until all sides are blistered and blackened. immediately place peppers in a bowl; cover and let stand for 15-20 minutes. peel off and discard charred skin. remove stems and seeds. finely chop peppers.
• 2 in a large saucepan, bring water to a boil. add tomatoes; cover and boil for 3 minutes. drain and immediately place tomatoes in ice water. drain and pat dry.
• 3 in same pan, combine the roasted peppers, tomatoes, anaheim pepper and garlic; heat through. stir in the broth and vinegar; heat through. stir in basil. cool slightly.
• 4 in small batches, puree soup in a blender. return to the pan and heat through. garnish with cheese.