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CREAMY ROASTED RED PEPPER CHICKEN SOUP
3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

• Halve and seed red pepper.
• Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
• Small dice the red onion.
• Small dice the red pepper.
• Bring a large pot of water to a boil.
• Fill a large bowl with ice water.
• Cut an X in the bottom of each tomato.
• Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
• Using a slotted spoon immediately transfer tomatoes to ice water.
• When cool enough to handle, peel the skins off and place tomatoes in a bowl.
• In a small stock pot heat avocado oil.
• Add onion, cooking a minute or so to soften.
• Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
• Add parsley.
• Using an immersion blender, cream tomatoes.
• Add tomatoes to pan, stirring to blend well.
• Season to taste.
• Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
• Add half and half, stirring to blend.
• Fold in chicken pieces.
• Add butter, stirring until melted and blended well.