Red Pepper & Tomato Soup

Ingredients

• 2 cups bell peppers, sliced
• 1 large onion
• 4 cloves garlic
• 3 3/4 cups diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 tbsp basil
• 2 tsp oregano leaves
• 2 tsps olive oil

Directions

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.