Roasted bell pepper and tomato soup

Even though there are lot of varieties of soup me and Ro's first preference will be tomato. Addition of roasted bell pepper gives a nice aroma to soup. This bright and flavorful soup has very less calories too.

If you have lots of bell peppers - try this and freeze it. Adding cream or yogurt gives a nice twist but the color will be reduced.

Ingredients:

• Red bell pepper - 1
• Tomato - 3
• Potato - 1(small)
• Onion - 1
• Garlic - 2 pods
• Cinnamon - 1 stick
• Cloves - 2
• Peppercorns -1 tsp
• Butter - 1/2 tsp
• Pepper and salt - to taste

Method:

Pre-heat the oven to 350 deg F. Wash and wipe the bell peppers and brush some oil on it. Place in the oven for 5 minutes. Then broil the peppers for another 5 to 7 minutes or till it changes the color.  After it cools, remove the skin and save the juices.

In a sauce pan, boil 1 cup of water with tomatoes, onion, potato, cinnamon, cloves, peppercorns, garlic and salt. After the tomatoes are cooked switch off.

Remove the cinnamon sticks and puree the tomatoes mixture and peppers in the blender. If need filter it. Add the pepper juice and water to reach the soup consistency. Bring back to boil with a 1/2 tsp of butter. Serve immediately with pepper and salt.

Variation:

The bell peppers can be grilled or heat on the top of stove with the help of fork.

Sending this to Vegetarian Food And Me for I'm The Star event and
                         Srav's Cooking Concepts for Vegan Diets - Only Plant Based event