- 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
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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