Roasted Red Pepper Tomato Soup

Step 1
Preheat oven to 500 F. Place red peppers on a baking sheet and roast for 10 minutes, flipping the jalapeños at the halfway point. Then wrap in foil to steam for a few minutes.

Step 2
In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Unwrap red peppers, once they have cooled down remove charred outer skin, seeds and stems. Add to soup.

Step 3
Transfer to blender to purée soup. Then transfer back to pot and bring to a simmer over medium-low heat for at least 15 more minutes.

Step 4
Serve warm, topped with black pepper, basil and tomatoes, and served with Stacy’s Multigrain Pita Chips.