1 tablespoon olive oil, plus additional for drizzling
1 medium yellow onion, finely chopped
2 cloves garlic, minced, or 5 to 8 cloves roasted garlic
1/4 teaspoon salt
1 (28-ounce) can diced tomatoes, with juice; or 2 pounds fresh tomatoes, chopped
1 cup sliced roasted red peppers
1 (32-ounce) box chicken broth, or 4 cups homemade chicken stock
1/2 teaspoon chili powder (optional)
1/4 teaspoon paprika
1 lime cut into wedges
Sea salt and freshly ground black pepper
In a large stockpot over medium heat, heat the 1 tablespoon olive oil. Add the onion, garlic, and salt. Cook until soft, about 5 minutes, stirring occasionally to avoid burning. Add the roasted peppers and tomatoes, cover and cook gently for 10 minutes. Add the stock, optional chili powder and paprika, and cook for an additional 5 minutes.
Using an immersion blender (or transfer to a blender, working in batches), puree until almost smooth. Season with salt and pepper to taste and top with a drizzle of olive oil. Serve with fresh lime to squeeze on top.
Recipe Notes
- This soup can easily be made vegan by replacing the chicken stock with vegetable stock. To put the spice back in, drizzle with chili oil or a pinch of ground chili pepper.