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Preparation time
15 minutes
Total time:
50 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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2 yellow onions, chopped
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2 shallots, chopped
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2 garlic cloves, chopped
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5 sweet red peppers, diced
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2 potatoes, peeled and diced
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796 mL canned diced tomatoes
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750 mL (3 cups) chicken broth
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4 sprigs fresh rosemary
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To taste, salt
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and pepper
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10 mL (2 tbsp.) sugar
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5 mL (1 tsp.) smoked paprika
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Directions
- Heat oil in a large saucepan over medium-high heat and sweat the onion, shallot, and garlic.
- Add sweet peppers and fry for 8 to 10 minutes or until tender.
- Add the tomatoes, broth, rosemary, salt, and pepper. Simmer over low heat for 25 minutes. Remove rosemary.
- Puree in a blender until smooth. Add the sugar and paprika, taste, and adjust the seasoning if necessary. If soup is too thick, add some chicken broth. Serve.
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