Healthy Roasted Pepper and Tomato Soup

This recipe is adapted from a one I found in Jane Pettigrew's "Souped Up." We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch.

• Ready In: 50 mins
• Serves: 11
• Yields: 11 1/2-cup servings

Ingredients

• 2  tablespoons olive oil
• 1⁄2 large onion, chopped
• 1⁄2 green pepper, chopped
• 1  orange pepper, chopped
• 1  garlic clove, minced
• 3  tomatoes, chopped
• 3  tablespoons crushed tomatoes
• 2  tablespoons whole wheat flour
• 1⁄4 teaspoon red pepper flakes (or more)
•  thyme, to taste (I used my "dash" measuring spoon and that was too much, shake lightly!)
•  salt, to taste
•  ground pepper, to taste
•  basil, to taste
• 2  cups  99% fat-free chicken broth

Directions

1. Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
2. Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
3. Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
4. Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.