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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