Five Spice Red Pepper Soup
A favorite soup. Fresh roasted peppers are amazing, but canned work quite well too.
Heat oil in a large pan over medium heat. Add onion, 5-spice powder and garlic. Saute 5 minutes. Add peppers, tomato paste, water, salt, pepper, and chicken broth. Stir well. Bring to a boil, cover, reduce the heat and simmer 10 minutes.
Spoon mixture into container of a blender. Cover and process until smooth. Ladle into bowls and top with sour cream or yogurt.
- 2 large red bell peppers (1 1/4 lb) - or 1 jar roasted red peppers
- 1 tsp olive oil
- 1 c. chopped onion
- 1 tsp Chinese 5 spice powder
- 2 cloves garlic, minced
- 1 /2 c. tomato paste
- 1/4 c. water
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 - 10.5 oz cans chicken broth
- 1/4 c. plus 1 tbsp sour cream or yogurt
Heat oil in a large pan over medium heat. Add onion, 5-spice powder and garlic. Saute 5 minutes. Add peppers, tomato paste, water, salt, pepper, and chicken broth. Stir well. Bring to a boil, cover, reduce the heat and simmer 10 minutes.
Spoon mixture into container of a blender. Cover and process until smooth. Ladle into bowls and top with sour cream or yogurt.
