Tomato-Red Pepper Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 28-ounce can of crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red bell pepper and cook for an additional 2 minutes.
3. Stir in the crushed tomatoes, vegetable broth, oregano, basil, red pepper flakes, and salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can blend the soup in a blender or food processor in batches.
5. Serve the soup hot.

Interesting Facts

• Tomatoes are an excellent source of vitamin C, which helps your body fight off disease and infection.
• Red bell peppers are extremely high in vitamin A, which is important for maintaining healthy eyesight.
• This soup is perfect for an easy weeknight meal, and it can easily be made ahead of time and reheated.