Roasted Bell Pepper Soup

I love this easy, healthy fresh soup. It is full of nutrition and huge on flavor!

Peppers are a great source of Thiamin, Niacin, Folate, Magnesium and  a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, and Potassium.
Try it tonight!


Ingredients:
4-6 Colorful Full Size Bell Peppers (at least 2 Red)
1 Small Diced Onion
1 Tablespoon Minced Garlic
1/2 Tablespoon Oregano
2 Tablespoons Fresh (chopped or pureed) Basil
1 Cup Pumpkin or Sweet Potato Puree
1 Can Diced Tomatoes
3/4 Cup Water or Low Sodium Broth
Olive Oil

Steps:
1) Clean and quarter peppers. Lay on baking sheet and drizzle with Olive Oil.
2) Broil until oil is bubbling and peppers begin to darken.
3) Cool for 5 minutes.
4) Place peppers, onion, garlic, oregano, basil, tomatoes and pumpkin/sweet potato puree in food processor. Blend until you attain a thick slightly lumpy puree. You may need to do this in 2 parts if you have a small food processor (if so, divide your ingredients evenly).
5) Pour puree and water/broth into pan or crock pot. Simmer on medium for 30 minutes.
6) Serve warm with shredded Parmesan cheese (optional).

Enjoy!!