Smoky Tomato Soup

This is a thick, smoky flavored soup best eaten in 4 ounce servings. The recipe will provide 5 to 6 servings of this size.

INGREDIENTS2 tablespoons olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 pounds tomatoes, skinned, seeded, chopped or
       1 26 ounce package POMI chopped tomatoes or
       2 15 ounce cans diced tomatoes
1 teaspoon smoked paprika
3 cloves garlic, minced
1 teaspoon cumin powder
1 pinch red pepper flakes

　
METHODIn a large skillet, heat the olive oil over medium heat and add the onions and peppers. Cook for 12 to 14 minutes, stirring occasionally, until the vegetables are tender. Add the tomatoes, paprika, garlic, cumin and red pepper flakes.

Cook for 5 to 6 minutes and remove from the heat. Using batches if necessary, pour into a blender or food processor and blend to a puree. Return to a clean sauce pan and thin if necessary with a bit of water. Season to taste and serve.