6 cups vegetable broth (more or less depending on your desired soup thickness)
3 red bell peppers
6 cups tomatoes (chopped)
1 white onion
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoon salt
2 teaspoon olive oil
2 teaspoon red wine vinegar
Directions:
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Place into a container and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers. Cook over medium-low heat until all the tomato juices have mostly evaporated, about 25 minutes.
Stir in stock, red wine vinegar, salt and pepper and spices. Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Place in food processor or blender, and process until fairly smooth.
