bell pepper soup

1 medium onion, chopped
2 large stalks celery, chopped
3 large bell peppers – 1 red, 1 orange, and 1 yellow – chopped
3 Tbsp butter, olive oil, or avocado oil
3 Tbsp flour
4 cups vegetable stock
1 tsp dried basil (roughly – I never measure. I just pour a little in the palm of my hand and toss it in.)
1/2 tsp dried thyme (again – roughly)
OR – Whatever fresh or dried herbs sound good to you/you have on hand – Ideas for other add ins might include: smoked paprika, garlic, crushed red pepper, or rosemary
salt and pepper to taste

Place a stock pot over medium-high heat. Add the butter or oil and saute the onions and celery for about five minutes. Add bell peppers, add a pinch of salt and pepper and saute for another five minutes.

Reduce heat to medium, sprinkle the flour over the vegetables, stir to combine, and cook for 2 more minutes.

Slowly add the vegetable broth (about 1/4 cup at a time at first), stirring as you go. Once all the broth is in, add the herbs, bring to a boil and reduce to simmer. Simmer for 15 minutes.

Transfer the soup to a blender (in batches) and blend until smooth.

Once soup is all blended adjust seasonings to taste and enjoy!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH.BODELL.