INGREDIENTS:
• 6-7 red peppers
• 1 cup tomato puree
• 1 cup vegetable broth
• 1 onion, red, chopped
• 2 cloves garlic, minced
• 2 tbsp parmesan cheese, grated
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
DIRECTIONS:
1. Preheat the oven's grill to 392°F.
2. Poke and place the red peppers whole on a baking pan, drizzle with 2 tbs olive oil and roast for 15 minutes.
3. Heat the remaining olive oil in a saucepan and sauté the onions for 2-3 minutes. Add the garlic and season with paprika, salt and pepper. Toss in the roasted peppers. Stir and let the flavors combine for another minute.
4. Add the tomato sauce and the broth. Bring to a gentle simmer. Using a stick blender, puree the soup until creamy, adding a bit of water if needed.
5. Serve warm, sprinkled with parmesan cheese.