Roasted Red Pepper and Tomato Soup.

Last weekend, I was in the library, looking at my favorite magazine – Vegetarian Times and came across this soup recipe. Just the name warmed my heart and soul on a cold day here! It was sooo simple that I decided to try it out immediately and this was our Sunday night dinner! And….what could be better for my first entry for JFI – Tomato hosted by RP of My Workshop!

Ingredients

1 tbsp olive oil
1/2 cup diced onion
1 clove garlic, minced
1/2 Jalapeno, finely chopped
1 12 oz. jar roasted red pepper, drained and rinsed
1/2 cup canned, diced fire roasted tomatoes
1 tsp light brown sugar
1 tsp balsamic vinegar

Method
Heat oil, add onion and saute for 5 mins till soft.
Add garlic, jalapeno, cook 1 min
Stir in peppers, tomatoes, 1 cup water, sugar, simmer 20mins
Remove from heat, stir in vinegar
Transfer mix to blender, puree until smooth.
Season with salt and pepper before serving.