Roasted Red Pepper Soup With Vegetable Broth
|Vegetable broth||3 Cup (48 tbs)|
|Roasted red peppers||12|
|Red onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm)|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
In a stockpot, bring the Vegetable Broth to a boil.
Add the red peppers, onion, garlic, and red pepper flakes.
Bring back to a boil, then immediately reduce the heat and simmer for about 10 minutes.
Transfer to a blender or food processor and blend until smooth.
Add salt and pepper to taste.