TUCSON ROASTED RED PEPPPER TOMATO SOUP ENJOY DAN:

         TUCSON ROASTED RED PEPPER TOMATO SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 red bell peppers

1 (26.4 Oz) Pome finely chopped tomatoes from Italy

1 (12 Oz) can tomato paste

1 (16.6 Oz) can coconut

1-1/2-teaspoons EACH dried basil and smoked paprika

1 tablespoon EACH garlic powder and ginger powder

1 teaspoon dried basil

1/2-teaspoon EACH kosher salt and freshly ground black pepper

Pinch of red pepper flakes

DIRECTIONS:

1.   Roast peppers over open flame until blackened.

2.   Place in a paper bag and let cool.

3.    Remove seeds and stem and thinly slice.

4.   In the meantime, add remaining soup ingredients into a stock pot and bring to a simmer.

5.   Add peppers to the stock pot.

6.   With immersion blender, blend soup until smooth.

7.   Heat to medium-low and simmer for 15 minutes.

8.   Season with salt and pepper.

9.   Top with Parmesan cheese

ENJOY DAN:                                                                     BON-APPETITE!!