Tomato and Roasted Red Pepper Soup

• 30 ml olive oil, divided
• 1 small onion, chopped
• 4 garlic cloves, pressed
• 3 ml red pepper flakes
• 1.6 kg cans whole peeled tomatoes, in juice
• 480 ml chicken stock or water
• 1 ml paprika
• 3 ml kosher salt
• 2 g sugar
• 3 ml black pepper
• 5 ml dried oregano
• 240 ml sliced roasted red peppers
• juice of 1 lime
• Advance Prep: How to Roast Red Peppers
• Set the oven racks 4–6 inches (10–15cm) away from the broiler and preheat the broiler to high. Place the peppers (about 3 of them) on an aluminium foil-lined baking sheet. Roast under the broiler for a total of around 10 minutes, turning the peppers frequently as they char. Once done, place the peppers into a large heat-proof bowl. Cover the bowl tightly with plastic wrap (ensure it's not touching the peppers). Allow the peppers to sit covered and steam for about 5–6 minutes—this step will make them so easy to peel!

Mga Tagubilin

1. 1

   Heat 1 tbsp (15ml) olive oil in a large pan over medium-high heat. Add onions and red pepper flakes and cook for about 4 minutes until softened but not browned. Add garlic and paprika, cook for about 30 seconds until fragrant. Add tomatoes along with 2 cups (480ml) stock or water. Season with salt, pepper, oregano, and sugar. Add roasted red peppers. Bring to a boil over high heat, while roughly mashing the tomatoes with a potato masher. Reduce to a simmer and simmer, uncovered, for about 20 minutes for the flavours to develop and for the soup to thicken.

2. 2

   Once done, purée the soup in a blender in batches. While blending, pour in the remaining tablespoon (15ml) of olive oil. Taste the soup and season with more salt, pepper, and herbs (or even sugar) as needed. Pour it back into the pot. Squeeze the lime juice into the soup. You can also stir in freshly cooked noodles and frozen peas at this point, which makes the soup heartier and more kid-approved.