Tomato Soup With Roasted Red Peppers

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 yellow onion, diced

3 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

2 (28 ounce/794 g) cans crushed tomatoes (We used 2 quarts of our homegrown crushed frozen tomatoes.)

3 slow-roasted tomatoes in olive oil + 2 tablespoons of the seasoned olive oil

2 whole roasted red peppers, canned or fresh, drain if using canned

1 (6-ounce/170 g) can tomato paste

1 cup (240 ml) vegetable broth or chicken broth

1/4 cup (60 ml) dry red wine, optional

Freshly ground black pepper, to taste

seasoned croutons, for garnish

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