Roasted Red Pepper and Tomato Soup

4 Large Red Bell Peppers
1 Large onion chopped (1 cup)
1 large stalk celery chopped (1.2 cup)
1- 28 oz can diced tomatoes
3 cups fat free low sodium chicken broth
1 Tbsp olive oil
1 tsp oregano
1 bay leaf
1 cup - 1% milk
salt and black pepper to taste

Roast red peppers in oven at 350% on cookie sheet turning often until skin is blackened. Place in bowl and cover with saran wrap until cool enough to handle. Rub blackened skin off and chop flesh You can also use jarred roasted red peppers to save time. Saute onions, celery and peppers in olive oil until onion is translucent. Add tomatoes, chicken broth and seasonings and simmer until celery is tender. Turn off heat and puree with immersion blender or in food processor until smooth. Add milk and re-heat gently. Adjust seasonings. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user VIBAMOLIN.