Recipe Swap

4 red bell peppers

5 Tbsps. vegetable or canola oil divided
Salt ñ freshly ground pepper

2 onions

3 large carrots chopped

3 large cloves garlic coarsely chopped

1) 28 oz. can whole peeled tomatoes

6 c. water

3 Tbsps. sherry vinegar or as desired

Little Accent to taste

Heat the broiler.  Roast cored bell peppers ñ place them- skin side up on a baking sheet. Drizzle
2 tablespoons oil ñ season with a generous pinch of salt ñ pepper over peppers. Broil till well charred NOT burnt- 3 to 5 minutes.

Heat a grill or grill pan over medium high heat until
hot. Start to peel onions - halve them lengthwise. Coat onions with 1 tablespoon canola oil -season with a pinch each of salt ñ pepper. Grill onions
on all sides until well charred. Set aside till cool- trim off root end - coarsely chop onions.

Using large pot-heat remaining 2 tablespoons oil- medium high heat until hot. Add onions - stir around pot a minute to soften- add carrots.
Cook- stir often till onions are translucent. Stir in 2 teaspoons salt  ñ ½ pepper- along with the garlic. Continue to cook- stir often till carrots are softened slightly-about  1 to 2 minutes.

Stir in tomatoes ñ peppers. Cook-stir often about Add water ñ bring soup to a simmer. Reduce heat
to a gentle simmer-loosely cover pot - 45 minutes.

Using an immersion blender or do in batches blend soup well ñ strain. Add sherry vinegar to brighten flavors- season to taste with salt n pepper. About 2 quarts soup.

Note~ add some red crushed pepper flakes for a littlezing