Tomato and Red Bell Pepper Soup

Originally Submitted by Kelli Callahan

2 large red bell peppers (or jar of roasted red bell peppers, drained and rinsed
1 large onion, chopped
2 celery stalks, trimmed and chopped
1 garlic clove, crushed
2 ½ cups fresh vegetable or chicken stock
2 bay leaves
2 – 14 ounce cans of diced tomatoes
Salt and pepper

If using fresh bell peppers, halve and seed the bell peppers, arrange them on the broiler rack and cook, turning occasionally, for 8 – 10 minutes until softened and charred. Leave to cool slightly, then carefully peel off the charred skin. Chop the bell pepper flesh and place in a large saucepan. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to a boil, cover, and simmer for 15 minutes. Remove from the heat. Stir in the tomatoes and transfer to a blender (or use an immersion blender). Process for a few seconds until smooth. Return to the saucepan. Season with the salt and pepper to taste and heat for 3 –4 minutes until piping hot. (Calories per serving: 93. Serves 4)