Tomato and Roasted Red Pepper Soup

Ingredients

• 2 quarts stewed tomatoes (about 64 ounces) with juice
• 6-8 roasted red peppers
• 1 tsp. olive oil
• 1/2 C. white wine
• 2 C. vegetable broth
• 1 C. “onion cream“
• 1 Tbsp. dry basil (use fresh if you have it)
• 1 Tbsp. fish sauce (or soy sauce if you’re a coward)
• 1-2 Tbsp. sherry vinegar (or your favorite vinegar)

Instructions

1. Blend tomatoes until smooth.
2. Blend peppers until smooth.
3. Pour tomatoes, peppers, and wine into a soup pot and bring to a simmer.
4. Reduce by about 1/4.
5. Add vegetable broth.
6. Reduce until desired texture/thickness is achieved.
7. Add basil.   If dry, allow to hydrate for a few minutes.
8. Remove from heat.
9. Finish with fish sauce and vinegar.
10. Serve.