Red Bell Pepper Soup

Yield: 2 servings
Calories: 110
Rating:  This recipe has not been rated
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Ingredients

  • 8 oz red bell peppers
  • 1 small Vidalia onion
  • 2 garlic cloves
  • 1 jalapeno
  • 1 1/2 cups strained canned tomatoes
  • 2 1/2 cups vegetable broth
  • 2 tbsp chopped basil
  • 1 tbsp chopped rosemary
  • 1 tbsp oregano

Directions

Place the red bell peppers, onions, garlic, jalapeno and tomatoes in a saucepan with the vegetable broth, and bring to a boil over medium heat. When the vegetables are tender, puree the mixture in a blender a little at a time. Cool the soup and add the fresh herbs.

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