When I was a prep cook I made this at least once a week, sometimes two times, depending on how busy we were. We made it in a 10-gallon tilt skillet and I made either 5 or 10 gallons at a time.
Ingredients
2 tbsp oil
1/2 or more rough chopped onion
3-4 cloves minced garlic
1 tsp Italian seasoning
1 hatch or jalapeno pepper chopped up (with or without seeds)
1 12 ounces jar roasted red peppers or equivalent
1 28 ounces can tomatoes
2 cups chicken stock (Better than bouillon works fine)
Salt and pepper to taste
Milk or cream, optional
Procedures
Heat oil in a medium-size pot. Put onions and hatch pepper in and saute until onion is translucent. Add garlic and seasoning and allow them to bloom. Deglaze with the stock. Add the roasted red peppers and juices and the tomatoes. Bring to a boil and turn down to an active simmer. Let the flavors mix, about 20-30 minutes. Taste and season with salt and pepper. You could add a little cayenne or something else to spice it up if you like.
Take off heat. Blend either in a blender or with an emersion blender to desired consistency (taking the usual precautions when blending hot soup). Add milk if using. Serve with grill cheese or just toasted sourdough bread with butter.
bon appetit
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