Roasted Red Pepper and Tomato Soup

After spending the day working at savour sudbury and trying out some of Pat and Mario's roasted red pepper soup, I had to take a stab at it.

3 Red Bell Peppers
3 Tbsp Olive Oil
1 28oz Can of Diced Tomatoes, Drained
1 Shallot, diced
3 cloves garlic, diced
1 package of semi soft goat cheese
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/2 tsp basil
4 cups chicken stock
1 tbsp red wine vinegar

Place slice and cleaned bell peppers on a cookie sheet, at the highest rack in the over and broil for 5-10 minutes a side, until charred and black
Removed from oven, let cool 20 minutes
Meanwhile, heat a soup pan over medium heat
Add 2 Tbsp olive oil
Add diced shallots and garlic, cook until slightly browned, careful not to burn
Use red wine vinegar to deglaze pot
Once red peppers are cooled, removed charred skin, chop, and add to soup pot
Add drained tomatoes, basil, paprika, salt and pepper
Lower heat to medium low, add goat cheese in little chunks, and stir until melted
Simmer about 10 minutes
Add chicken stock, bring to a boil, then lower heat to low, put a lid on it, and let it simmer for 40 minutes-1 hour

mmm :)

Garnish with basil