Roasted Red Bell Pepper Soup

Makes 4 servings

  • 1 tsp canola or olive oil
  • 4 roasted red bell peppers
  • 3 garlic cloves, minced
  • 1/4 cup chopped onions
  • 1 chicken and tomato flavor cube
  • 2 cups water
  • dashes of salt and pepper
  • basil for garnish
  1. Roast the red peppers according to above method and then cut them in chunks.
  2. In a medium-large saucepan, heat the oil on MEDIUM-LOW and saute the garlic and onion till tranluscent being careful not to brown them.
  3. Add the flavor cube and the water.
  4. Stir until the cube is dissolved and then add the peppers.
  5. Cook for about 10 minutes until heated through.
  6. Remove and let cool for about 15 minutes and then puree till smooth with immersion or regular blender.
  7. Reheat to serve, season to taste with salt and pepper, and garnish with basil.