Red Pepper & Tomato Soup

Ingredienti

• 2 cups bell peppers, sliced
• 3 3/4 cups diced tomatoes
• 4 cups chicken broth
• 2 tsp oregano leaves
• 1 cucchiaio da tavolo basil
• 2 cucchiaini olive oil
• 4 spicchio garlic
• 1 grande onion
• 1 tazza water

Preparazione

1. Place 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. Allow to cool on sheet then add to food processor with water and chop finely or puree.
3. Add contents of food processor to large pot with tomatoes, herbs and chicken broth, simmer for 30 minutes.
4. Note: can be topped with grated cheese or sour cream.