Tomato and Red Bell Pepper Soup

2 large red bell peppers
1 large onion, chopped
2 sticks of celery, trimmed and chopped
1 garlic clove, crushed
2 1/2 cups od water
2 bay leaves
2 x 400g cans of plum tomatoes
Salt and pepper to season

*Preheat the grill to hot. Halve and deseed the peppers and arrange them on the grill.
*Cook for 8-10 minutes, until softened and charred
*Leave to cool slightly and then peel off the charred skin
*Chop the flesh of the pepper and place in a large saucepan
* Mix the onion, celery and garlic in with the pepper
*Add the water and bay leaves. Bring to the boil, cover and simmer for 15 minutes
*Remove from the heat
*Stir in the tomatoes and either transfer to blender and blend together for a few seconds or crush the tomatoes gently with a wooden spoon.
*Season with salt and pepper to taste. Return to the heat and cook for a further 3-5 minutes.

SERVE WITH CRUSTY BREAD, IF DESIRED

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAPERRY1984.