Roasted Red Bell Pepper Soup

Ingredients

• 3 medium sized red bell peppers, cut into 1 inch squares
• 2 medium sized onions, chopped coarse
• 4 cloves garlic, chopped
• 1 medium sized sweet potato cut into small cubes
• 1 large tomato, seeds removed and chopped
• 2½ cups vegetable broth
• salt & pepper to taste

Directions

1. Roast all ingredients except vegetable broth uncovered in baking pan in 400 oven, stirring occasionally until tender, about 25-30 minutes.
2. Blend in batches with vegetable stock. Make sure the blender is not more than half full, and start on low. When soup is hot, it can erupt and burn you. Adjust seasoning. Reheat in soup pot and serve.

Nutrition Highlights

Foods in This Recipe