by fineartdaily
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fineartdaily's Notes:
Expand2 red sweet peppers, diced Ask a question about this ingredient
4 tablespoons best olive oil Ask a question about this ingredient
2 medium sweet onions, minced Ask a question about this ingredient
4 large perfectly ripe tomatoes, chopped with juice or 15-ounce tin of organic tomatoes Ask a question about this ingredient
2 large cloves of fresh garlic, minced Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1 quart homemade chicken stock or low-salt organic Ask a question about this ingredient
1 tablespoon fresh basil or 1 ½ teaspoons dried basil Ask a question about this ingredient
Heat three tablespoons of oil in a heavy pot. Add red peppers, onions, and garlic. Simmer gently for 10 minutes until vegetables are translucent and soft. Add tomatoes. Simmer another 5 minutes. Add stock, salt and pepper and simmer for another 20 minutes. If it’s too chunky for your taste, run a hand blender through it, but don’t blend out all the chunks since they will offer up a variety of tiny little different tastes. Serve on a cool day – preferably rainy or sleeting, with a fire going in the fireplace – along with a loaf of fresh bread or large crusts on which has been spread some goat cheese. Drizzle each soup bowl with a tiny bit of olive oil before serving (that’s where the fourth tablespoon of oil goes). And sit down with a good glass of red wine, and a friend, to enjoy it in front of a fire.
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Stephanie is the Head Recipe Tester of Food52.
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