Red Pepper & Tomato Soup

Ingredients

• 2 cups bell peppers, slicedNutrition
• 3 3/4 cups diced tomatoesNutrition
• 4 cups chicken brothNutrition
• 2 tsp oregano leavesNutrition
• 1 tbsp basilNutrition
• 2 tsps olive oilNutrition
• 4 cloves garlicNutrition
• 1 large onionNutrition
• 1 cup waterNutrition

Directions

1. 1Place onions, peppers and garlic on a cookie sheet. Brush lightly with olive oil and roast at 400 °F (205 °C) for 20 minutes checking every 5 minutes as you want them browned but not burnt.
2. 2Allow to cool on sheet then add to food processor with water and chop finely or puree.
3. 3Add contents of food processor to large pot with tomatoes, herbs and chicken broth, simmer for 30 minutes.
4. 4Note: can be topped with grated cheese or sour cream.

Nutrition per serving

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