Roasted Red Pepper Soup

Description: Soup made with roasted red bell peppers, tomatoes, and vegetables. Yield: 4 Servings

Qty	Unit	Ingredient
2		Red Bell Peppers
		Olive Oil
1/4	c.	Onion
1/4	c.	Celery
1/4	c.	Carrot
2	tsp.	Garlic (minced)
1	can (15 oz)	Diced Tomatoes
2	oz	Tomato Paste
2	c.	Chicken Broth
1/4		Cumin
	dash	Red Pepper Flakes
2		Bay Leaves
		Kosher Salt
		Black Pepper
	tsp.	Basil

Directions:

1. Brush bell peppers lightly with olive oil
2. Roast bell peppers over flame until they start to char
3. Place bell peppers in a plastic bag to sweat
4. Chop onion, celery, and carrot finely
5. Sweat onion, celery, carrot, and minced garlic
6. Remove skin, stem, and seeds from bell peppers
7. Puree bell pepper with other vegetables and canned tomatoes
8. Heat puree mixture with tomato paste and chicken broth over medium low heat
9. Add cumin, red pepper flakes, bay leaves, salt, and pepper
10. When soup is completely heated through, add basil and serve