Roasted Red Pepper-Tomato Soup Recipe – Sunset Magazine

Ingredients

• 3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
• 3 tablespoons olive oil
• 1 onion (7 oz.), peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
• 1 tablespoon paprika such as pimentón de La Vera (see notes)
• 3 cups vegetable or fat-skimmed chicken broth
• 2 teaspoons fresh lemon juice
• Salt and pepper
• Crème fraîche or plain yogurt
• Chopped parsley