Roasted Pepper Soup Recipe

Roasted Pepper Soup                                      
1 onion, chopped finely
6 roasted red peppers
2 cups celery, chopped
1 clove of garlic, minced
2 tomatoes, chopped
2 cups of fat free Organic Chicken broth, or vegetable broth.
2 tbsp. dried crushed thyme
1/4 tsp. of pepper and ground cumin
salt to taste

First roast the peppers.  I cut the tops off and removed the inside membrane and seeds.  Roast peppers in the oven for 20 minutes or until starting to blacked.  Then cut into slices and set aside to add latter.
In a soup pot heat onions, peppers, and celery with 2 cups of water.  Bring to a boil and cook for about 3 minutes.  Reduce heat to medium and add in garlic, tomatoes, and broth.  Now cover the soup and bring back up to a boil.  Once boiling educe heat and simmer for 25 minutes.
Now, its time to puree the vegetables.  In a food processor, or blender, puree the soup.  Return the soup to a pot or pan and add in seasoning, heat to desired temp and serve.  You can add extra Protein by adding in a protein power or some ground flax seed.  I just sprinkle a tsp. in my soup bowl and mix.  It will thicken the soup, so go light and add as desired.