Tomato And Roasted Red Pepper Soup

• 3 red peppers
• 2 tablespoons extra virgin olive oil
• 1 tablespoon roasted red chili paste
• 1 garlic clove
• 3 (14 ounce) cans diced tomatoes
• 2 tablespoons red wine vinegar
• 2 cups chicken stock
• salt

1. Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
2. Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
3. Finely chop the garlic, add to the pot, and cook for 2 minutes.
4. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
5. Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

red peppers, extra virgin olive oil, red chili paste, garlic, tomatoes, red wine vinegar, chicken stock, salt

Taken from www.food.com/recipe/tomato-and-roasted-red-pepper-soup-145074 (may not work)