6 Red Bell Peppers, roasted, or two 2 TBSP vegetable oil
13oz. Cans sweet roasted red peppers 2 cups chopped onion
2-4 garlic cloves, chopped 1 tsp red pepper flakes
3 carrots chopped 1 tsp salt
2 cups undrained canned tomatoes 2 cups vegetable or chicken broth
If you’ve roasted fresh red peppers, set them aside to cool in a tightly covered bowl, when cool enough to handle peel them. If using canned roasted red peppers, rinse them well in a colander and set aside to drain.
In a soup pot, warm the oil, add the onions, garlic, red pepper flakes, carrots and salt and sauté until the carrots are soft. Remove from the heat and add the tomatoes, broth and roasted red peppers. In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.