Spicy Roasted Red Pepper & Tomato Soup
What You Will Need
Ingredients
- 2 Tbsp. butter
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 2 Tbsp. flour (for thickener)
- 2 cans crushed tomatoes
- 1 jar roasted red peppers, removed from oil or liquid
- 2 cups vegetable stock
- (optional) french baguette
Seasoning
- ¼ tsp. dried basil
- ¼ tsp. dried thyme
- ¼ tsp. crushed red pepper
- 1 tsp. Lee Kum Kee Chiu Chow Style Chili Oil + ½ tsp. more for final drizzle
- ¼ cup parsley, chopped
- black pepper, to taste
Made with
Lee Kum Kee products
How to make it
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<a href="https://www.youtube.com/watch?v=X8pGrfbIJFU&feature=youtu.be">https://www.youtube.com/watch?v=X8pGrfbIJFU&feature=youtu.be</a>
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Heat a large pot on medium low heat.
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Add in the butter and let that melt down for 1 minute. Then add the chopped onion and garlic and cook down for another few minutes.
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Add in the flour and let thicken for 1-2 minutes. Once butter/flour starts to lightly brown and become thick, remove from heat.
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In a blender, add the crushed tomatoes, roasted red peppers, and the onion and garlic mixture and blend until smooth. Then place back into the pot and heat on medium/high. Add vegetable stock, basil, thyme, crushed red pepper, and Lee Kum Kee Chiu Chow Style Chili Oil and stir well.
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Let simmer for another 10-15 minute, then ladle into a bowl and top with a light drizzle of Lee Kum Kee Chiu Chow Style Chili Oil. Garnish with more fresh chopped parsley and cracked black pepper. Serve with a french baguette.
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