Recipe: Roasted red pepper and tomato soup
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Cooking tools:
- Blender
- Food processor
- Oven
- Stove
- Baking sheet
- Parchment paper
- Plastic wrap
- Pot
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Ladle
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- Measuring cup
- Measuring spoon
Ingredients
- 3 red peppers
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 cup diced sweet onion
- 1 tbsp chopped fresh rosemary
- 1 28-oz can San Marzano whole tomatoes, with juices
- 1 cup water or vegetable stock
- 1 tsp Maldon sea salt
- 1 tsp granulated sugar
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