Fire-Roasted Tomato Soup

Printed from Jenn's Food Journey, Adapted from Jean, Delightful Repast

1 red pepper, roughly chopped
1/2 sweet onion, roughly chopped
1 garlic clove, quartered
2-3 teaspoons olive oil
1/2 teaspoons salt (or to taste)
1/4 teaspoons pepper (or to taste)
1 28oz can fire-roasted crushed tomatoes
1 cup chicken or vegetable broth (or more if soup is too thick)
1/2 - 1 teaspoon sugar (to taste)
1/4 teaspoon red pepper flakes


Place the pepper, sweet onion and garlic in a food processor and pulse until finely chopped. In a soup pot, heat the olive oil over medium heat. Add the chopped up veggies and cook until they have softened, about 5-8 minutes. Add the salt, pepper, tomatoes, vegetable broth, sugar, and red pepper flakes. Bring everything to a boil; stirring occasionally. Reduce heat to low and simmer 10 minutes. Remove the pot from the heat and with an immersible blender, blend the soup until smooth. Adding more broth if needed to thin the soup out. Taste for seasoning and adjust where necessary. Place the pot back on the heat and let cook another 5 minutes. Remove from heat and serve immediately. Enjoy!