Vegan Roasted Bell Pepper Soup

Ingredients

• 1 med Onion ((diced))
• 2 ribs Celery ((diced))
• 2 cloves Garlic ((minced))
• 1 can Fire Roasted Tomatoes ((15 oz can))
• 1 jar Roasted Bell Peppers (water packed) ((16 oz jar))
• 2 cups Vegetable Broth ((low sodium))
• 1 Potato - Russet or Yukon ((peeled & diced))
• 1/2 tsp Italian Seasoning
• 1 pinch Kosher Salt
• 1 pinch Black Pepper
• 1 pinch Cayenne
• 1 pinch Brown Sugar ((optional but cuts the acidity))

Instructions

1. 1

   Saute onion & celery in a few tablespoons of water or broth until softened.

2. 2

   Add minced garlic and simmer until fragrant - about 30 seconds.

3. 3

   Add tomatoes and stir

4. 4

   Drain & rinse the peppers and add them to the soup.

5. 5

   Add broth and the peeled and diced potato. Stir to combine.

6. 6

   Cover and bring to a low boil. Cook 15 minutes, covered.

7. 7

   Remove lid and check potatoes for doneness. Then carefully blend either using a regular blender or an immersion blender.

8. 8

   Add seasonings to taste. (Optional but good - stir in 1 Tbs of your favorite dairy-free Vegan Sour Cream. )